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food microbiology(1)

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Xu, XX AND Wu, BB AND Zhao, WT AND Pang, XL AND Lao, F AND Liao, XJ AND Wu, JH(0)

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lao fei(1)
liao xiaojun(1)
pang xueli chinese academy of agricultural sciences (caas) lab tobacco & aromat plants qual & safety risk as minist agr & rural affairs tobacco res inst qingdao 266001 peoples r china(1)
wu bingbing(1)
wu jihong beijing adv innovat ctr food nutr & human hlth beijing 100083 peoples r china(1)
wu jihong beijing key lab food nonthermal proc beijing 100083 peoples r china(1)
wu jihong china agr univ coll food sci & nutr engn beijing 100083 peoples r china(1)
wu jihong minist agr & rural affairs key lab fruit & vegetable proc beijing 100083 peoples r china(1)
wu jihong natl engn res ctr fruit & vegetable proc beijing 100083 peoples r china(1)
xu xinxing(1)

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2020(1)

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资源类型: 外文期刊

作者:Xu, XX(精确检索)

作者: Wu, BB(精确检索)

作者: Zhao, WT(精确检索)

作者: Pang, XL(精确检索)

作者: Lao, F(精确检索)

作者: Liao, XJ(精确检索)

作者: Wu, JH(精确检索)

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1Correlation Between Autochthonous Microbial Communities And Key Odorants During The Fermentation Of Red Pepper ( Capsicum Annuum L.)

作者： Xu, XX; Wu, BB; Zhao, WT; Pang, XL; Lao, F; Liao, XJ; Wu, JH; JCR（2021版）

机构： Xu Xinxing; Liao Xiaojun; Wu Jihong Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100083 Peoples R China; Xu Xinxing; Wu Bingbing; Lao Fei; Wu Jihong China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China; Wu Jihong Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China; Wu Jihong Minist Agr & Rural Affairs Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China; Wu Jihong Beijing Key Lab Food Nonthermal Proc Beijing 100083 Peoples R China; Zhao Wenting Beijing Acad Agr & Forestry Sci Beijing 100089 Peoples R China; Pang Xueli Chinese Academy of Agricultural Sciences (CAAS) Lab Tobacco & Aromat Plants Qual & Safety Risk As Minist Agr & Rural Affairs Tobacco Res Inst Qingdao 266001 Peoples R China;

来源：FOOD MICROBIOLOGY