Enhancing high throughput sequencing unveils changes in bacterial communities during ready-to-eat lettuce spoilage
<strong>Purpose:</strong> Spoilage flora is critical in vegetal ready to eat (RTE) product shelf-life and selecting efficient spoilage control technologies depends on the microorganisms present. This manuscript describes the evolution of the bacteriome of Batavia RTE lettuce, from fresh...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Birjand
2020-09-01
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| Series: | Journal of Horticulture and Postharvest Research |
| Subjects: | |
| Online Access: | http://jhpr.birjand.ac.ir/article_1304_dfd2aad816449f265b348400cf5df1d5.pdf |