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Changes in the bacterial community in the fermentation process of kôso , a Japanese sugar-vegetable fermented beverage
Chiou, Tai-Ying, Suda, Wataru, Oshima, Kenshiro, Hattori, Masahira, Takahashi, TomoyaLanguage:
english
Journal:
Bioscience, Biotechnology, and Biochemistry
DOI:
10.1080/09168451.2016.1249449
Date:
November, 2016
File:
PDF, 1.77 MB
english, 2016