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Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage

Zhanggen Liu1, Zhen Peng1, Tao Huang1

  • 1State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China; School of Food Science & Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047, PR China.

Food Microbiology
|June 17, 2019
PubMed

Keywords:
Bacterial diversityChinese spicy cabbageHigh-throughput sequencingPaocai

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