Comparison and selection of probiotic <i>Lactobacillus</i> from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat-map analysis.

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第一作者： Longfei,Zhang

第一单位： College of Food Science and Engineering Yangzhou University Yangzhou China.;Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control Yangzhou China.;Jiangsu Dairy Biotechnology Engineering Research Center, Kang Yuan Dairy Co. Ltd Yangzhou University Yangzhou China.

作者： Longfei,Zhang ^[1] ; Hengxian,Qu ^[1] ; Xiaoxiao,Liu ^[1] ; Qiming,Li ^[2] ; Yang,Liu ^[1] ; Wenqiong,Wang ^[1] ; Dawei,Chen ^[1] ; Lixia,Xiao ^[1] ; Ruixia,Gu ^[1]

作者单位： College of Food Science and Engineering Yangzhou University Yangzhou China.;Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control Yangzhou China.;Jiangsu Dairy Biotechnology Engineering Research Center, Kang Yuan Dairy Co. Ltd Yangzhou University Yangzhou China. ^[1] New Hope Group Chengdu China. ^[2]

关键词 Lactobacillus PCA heat‐map analysis human and nonhuman resources physiological characteristics unsupervised clustering

DOI 10.1002/fsn3.3018

PMID 36514768

发布时间 2024-09-08

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Food science & nutrition

2022年10卷12期

4247-4257页

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Comparison and selection of probiotic <i>Lactobacillus</i> from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat-map analysis.

Food science & nutrition

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Food science & nutrition

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Comparison and selection of probiotic <i>Lactobacillus</i> from human intestinal tract and traditional fermented food in vitro via PCA, unsupervised clustering algorithm, and heat-map analysis.

Food science & nutrition

相似文献

Food science & nutrition

相关期刊

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