Bacterial diversity analysis of Xiangpai brined beef based on high-throughput sequencing
Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were o...
| Published in: | Shipin yu jixie |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2023-04-01
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| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230219 |