High‐throughput sequencing‐based analysis of fungal diversity and taste quality evaluation of Douchi, a traditional fermented food
2010 ◽
Vol 2
(3)
◽
pp. 251-257
◽
2010 ◽
Vol 2
(3)
◽
pp. 251-257
Keyword(s):
2014 ◽
Vol 97
(10)
◽
pp. 6085-6096
◽
Keyword(s):