Article Versions Notes

Van Reckem E, Charmpi C, Van der Veken D, Borremans W, De Vuyst L, Weckx S, Leroy F. Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins. Foods. 2020; 9(9):1247. https://doi.org/10.3390/foods9091247

Van Reckem, Emiel, Christina Charmpi, David Van der Veken, Wim Borremans, Luc De Vuyst, Stefan Weckx, and Frédéric Leroy. 2020. "Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins" Foods 9, no. 9: 1247. https://doi.org/10.3390/foods9091247

Van Reckem, E., Charmpi, C., Van der Veken, D., Borremans, W., De Vuyst, L., Weckx, S., & Leroy, F. (2020). Application of a High-Throughput Amplicon Sequencing Method to Chart the Bacterial Communities that Are Associated with European Fermented Meats from Different Origins. Foods, 9(9), 1247. https://doi.org/10.3390/foods9091247