Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce

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ID: 15580
2020
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Abstract
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Reference Key
li2020metagenomicfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Li, Z.
Journal food microbiology
Year 2020
DOI
10.1016/j.fm.2019.103295
URL
Keywords Keywords not found

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