![](/img/cover-not-exists.png)
Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing
Young-Do Nam, Sung-Hun Yi, Seong-Il LimVolume:
28
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2012.04.028
File:
PDF, 809 KB
english, 2012