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	Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine
	Huang, Zi-Rui; Hong, Jia-Li; Xu, Jia-Xin; Li, Lu; Guo, Wei-Ling; Pan, Yu-Yang; Chen, Shao-Jun; Bai, Wei-Dong; Rao, Ping-Fan; Ni, Li
刊名	FOOD MICROBIOLOGY
	2018
卷号	76页码:487-496
关键词	Traditional brewing Wuyi Hong Qu glutinous rice wine Core functional microbiota High throughput sequencing Volatile flavour
ISSN号	0740-0020
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2890778
专题	福州大学
推荐引用方式 GB/T 7714	Huang, Zi-Rui,Hong, Jia-Li,Xu, Jia-Xin,et al. Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine[J]. FOOD MICROBIOLOGY,2018,76:487-496.
APA	Huang, Zi-Rui.,Hong, Jia-Li.,Xu, Jia-Xin.,Li, Lu.,Guo, Wei-Ling.,...&Lv, Xu-Cong.(2018).Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine.FOOD MICROBIOLOGY,76,487-496.
MLA	Huang, Zi-Rui,et al."Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine".FOOD MICROBIOLOGY 76(2018):487-496.

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