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发酵食品中噬菌体多样性、辅助代谢功能及 宿主互作研究进展.

Authors :
戚少含
谭贵良
陈 穗
李向丽
李 琳
赵力超
董修涛
Source :
Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 22, p300-310, 11p
Publication Year :
2024

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
45
Issue :
22
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
181000447
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240417-164