The richness, abundance index correction, diversity index and evenness index of the microbial community DNA sequence of Sichuan bacon and Sichuan sausage were changed with storage time.

  • 4四川腊肉和香肠微生物群落DNA序列的丰富度指数、修正丰富度指数、多样性指数及均匀度指数随着加工贮藏时间的变化而变化。

  • 互联网摘选 2025-01-20 11:41:08

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