Insights into the analysis of microbial communities in fermented foods from the perspective of DNA-based techniques.
- DOI
- 10.1016/j.foodres.2026.120175
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120175,
title = {Insights into the analysis of microbial communities in fermented foods from the perspective of DNA-based techniques.},
author = {Zhou H and Yan L and Zhang L and Wang R and Xu S and Xu B and Wu X and Li X},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120175},
url = {https://doi.org/10.1016/j.foodres.2026.120175}
}RIS
TY - JOUR TI - Insights into the analysis of microbial communities in fermented foods from the perspective of DNA-based techniques. AU - Zhou H AU - Yan L AU - Zhang L AU - Wang R AU - Xu S AU - Xu B AU - Wu X AU - Li X PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120175 UR - https://doi.org/10.1016/j.foodres.2026.120175 ER -
APA
H, Z., L, Y., L, Z., R, W., S, X., B, X., X, W., & X, L. (2026). Insights into the analysis of microbial communities in fermented foods from the perspective of DNA-based techniques.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120175
Source records
- pubmed · retrieved 2026-09-26T08:56:55.225Z