基于定量PCR方法初步分析西藏开菲尔粒中细菌与酵母菌数量变化
CSTR:
作者:
作者单位:
上海海洋大学,上海海洋大学,上海海洋大学食品学院,上海海洋大学食品学院
基金项目:
上海高校特聘教授东方学者岗位计划基金(20101222);上海市科学技术委员会科技支撑项目(10540503000);上海市科委工程中心建设(11DZ2280300)
The number of bacteria and yeasts in Tibetan kefir grains monitored by real-time qPCR
Author:
- WANG Xingxing
- DING Mengfan
- PAN Yingjie
PAN Yingjie
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
在期刊界中查找
在百度中查找
在本站中查找 - WANG Yongjie
WANG Yongjie
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China;Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation, Ministry of Agriculture, Shanghai 201306, China
在期刊界中查找
在百度中查找
在本站中查找
Affiliation:
shanghai ocean university,shang hai ocean university,shanghai ocean university,shang hai ocean university
引用本文
王兴兴,丁梦帆,潘迎捷,王永杰.基于定量PCR方法初步分析西藏开菲尔粒中细菌与酵母菌数量变化[J].上海海洋大学学报,2015,24(4):625-631.
WANG Xingxing, DING Mengfan, PAN Yingjie, WANG Yongjie. The number of bacteria and yeasts in Tibetan kefir grains monitored by real-time qPCR[J]. Journal of Shanghai Ocean University,2015,24(4):625-631.
文章指标
- 点击次数:
- 下载次数:
- HTML阅读次数:
历史
- 收稿日期:2014-12-23
- 最后修改日期:2015-04-17
- 录用日期:2015-05-22
- 在线发布日期: 2015-07-22
文章二维码
