A Review of the Application of High-Throughput Sequencing Technology in Analysis of the Diversity of Microbial Communities Involved in the Fermentation of Alcoholic Beverages

被引：0

作者：

Wu, Cheng ^{[1
]}

Wang, Chunxiao ^{[1
]}

Wang, Xiaodan ^{[1
]}

Zhou, Hongxiang ^{[1
]}

Huang, Yongguang ^{[1
]}

Qiu, Shuyi ^{[1
]}

机构：

[1] Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang,550025, China

来源：

Shipin Kexue/Food Science | 2019年 / 40卷 / 03期

关键词：

Principal component analysis;

D O I：

10.7506/spkx1002-6630-20171204-049

中图分类号：

学科分类号：

摘要：

引用

页码：348 / 355