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Predominant bacteria diversity in Chinese traditional sourdough

Guohua Zhang1, Guoqing He

  • 1College of Biosystems Engineering and Food Science, and Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang Univ., Hangzhou 310058, China.

Journal of Food Science
|August 21, 2013
PubMed

Keywords:
Chinese traditional sourdoughIllumina sequencing platformculture-independent methoddiversityBacteria

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