Works by 高世功

高通量测序分析不同腌腊肉制品细菌多样性.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 20, p. 90, doi. 10.7506/spkx1002-6630-20200416-210

By:

• 赵 睿;
• 邵长春;
• 高世功;
• 刘光瑞;
• 杨富民

Publication type:

Article