CAI Ting
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaXIONG Haibo
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaZHOU Xiaohong
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaXIANG Wenliang
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaZHANG Dafeng
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaPAN Maoyuan
College of Food and Bioengineering, Key Laboratory of Food Biotechnology of Sichuan, Institutes of Ancient Fermentation & Brewing Technology, Xihua University, Chengdu 610039, Sichuan, ChinaCAI Ting, XIONG Haibo, ZHOU Xiaohong, XIANG Wenliang, ZHANG Dafeng, PAN Maoyuan. Oxytetracycline residue alters profiles of microbial communities and metabolites during vegetable fermentation. [J]. Acta Microbiologica Sinica, 2023, 63(1): 206-219
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