基于高通量测序的浙江玫瑰醋发酵过程中 细菌菌群结构及其动态演替.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 125, doi. 10.7506/spkx1002-6630-20190119-234
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- Publication type:
- Article
Works by 黄炳文
Results: 4
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2
浙江玫瑰醋异常发酵微生物的鉴定及控制途径探索.
- Published in:
- China Brewing, 2021, v. 40, n. 11, p. 43, doi. 10.11882/j.issn.0254-5071.2021.11.008
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- Publication type:
- Article
3
补料发酵法生产玫瑰醋工艺优化及风味分析.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2019, v. 35, n. 15, p. 304, doi. 10.11975/j.issn.1002-6819.2019.15.037
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- Publication type:
- Article
4
采用S L A F 一 s e q 技术开发甘蓝型油菜霜霉病抗性S N P 位点.
- Published in:
- Chinese Journal of Oil Crop Sciences, 2016, v. 38, n. 5, p. 555, doi. 10.7505/j.issn.1007-9084.2016.05.003
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- Publication type:
- Article