WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129.
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Citation:
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WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129.
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WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129.
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Citation:
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WANG Dong-dong, SONG Ya-yi, CHEN Gong, LI Heng, SHEN Wen-xi, WU Ya-long, WANG Yong, TANG Yao, ZHANG Yu-dan, ZHANG Wei, ZHU Xiang, ZHANG Qi-sheng. Rapid quantitative detection of dominant bacteria during the fermentation process of pickled cabbage by qPCR[J]. Science and Technology of Food Industry, 2018, 39(5): 124-129.
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