Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food

Published 2016 View Full Article

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Title
Characterization of Microbial Community during the Fermentation of Chinese Homemade paocai, a Traditional Fermented Vegetable Food
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 22, Issue 4, Pages 467-475
Publisher
Japanese Society for Food Science and Technology
Online
2016-09-15
DOI
10.3136/fstr.22.467

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