Analysis of fungal dynamic changes in the natural fermentation broth of ‘Hongyang’ kiwifruit
‘Hongyang’ kiwifruit (Actinidia chinensis Planch.) is an ideal kiwifruit wine variety. At present, there is no research on the dynamic changes of yeast during the natural fermentation of kiwifruit wine. In this study, a high-throughput was employed to analyze the fungal population composition and di...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2022-04-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/13286.pdf |