A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages

被引：0
|
作者：
Wu, Cheng [1 ]
Wang, Chunxiao [1 ]
Wang, Xiaodan [1 ]
Zhou, Hongxiang [1 ]
Huang, Yongguang [1 ]
Qiu, Shuyi [1 ]
机构：
[1] Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang,550025, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 03期
关键词：
Principal component analysis;
D O I：
10.7506/spkx1002-6630-20171204-049
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：348 / 355
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