Monitoring the bacterial community during fermentation ofsunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan

Published 2008 View Full Article

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Title
Monitoring the bacterial community during fermentation ofsunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan
Authors
Keywords
-
Journal
LETTERS IN APPLIED MICROBIOLOGY
Volume 47, Issue 3, Pages 221-226
Publisher
Wiley
Online
2008-08-22
DOI
10.1111/j.1472-765x.2008.02404.x

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