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	Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.
	Ai Mei; Qiu Xue; Huang Jun; Wu Chongde; Jin Yao; Zhou Rongqing
刊名	International journal of food microbiology
	2018
卷号	Vol.292页码:83-90
关键词	Bioaugmentation Illumina-MiSeq Microbial community Monascus purpureus Sichuan bran vinegar
ISSN号	1879-3460
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/1821254
专题	四川大学
作者单位	1.Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, China. College of Light Industry, Textile & 2.Food Engineering, Sichuan University, Chengdu 610065, China 3.Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University, Chengdu 610065, China 4.Food Engineering, Sichuan University, Chengdu 610065, China. College of Light Industry, Textile & 5.College of Light Industry, Textile & 6.National Engineering Research Centre of Solid-state Brewing, Luzhou 646000, China. Electronic address: zhourqing@scu.edu.cn.
推荐引用方式 GB/T 7714	Ai Mei,Qiu Xue,Huang Jun,et al. Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.[J]. International journal of food microbiology,2018,Vol.292:83-90.
APA	Ai Mei,Qiu Xue,Huang Jun,Wu Chongde,Jin Yao,&Zhou Rongqing.(2018).Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus..International journal of food microbiology,Vol.292,83-90.
MLA	Ai Mei,et al."Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus.".International journal of food microbiology Vol.292(2018):83-90.

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