Microbial composition during Chinese soy sauce koji-making...

Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods

Yan, Yin-zhuo, Qian, Yu-lin, Ji, Feng-di, Chen, Jing-yu, Han, Bei-zhong
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Volume:
34
Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2012.12.009
Date:
May, 2013
File:
PDF, 280 KB
english, 2013
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