Comparison of bacterial community structure and quality characteristics of shrimp paste from different producing areas in the Bohai Rim region
Taking shrimp paste samples from 4 different producing areas in the Bohai Rim region as the research objects, the physicochemical indexes and bacterial community structure were analyzed by conventional analytical methods and high-throughput sequencing technology. Based on the detection results, prin...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Editorial Department of China Brewing
2025-11-01
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| श्रृंखला: | Zhongguo niangzao |
| विषय: | |
| ऑनलाइन पहुंच: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-11-109.pdf |
| टैग: |
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