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

Published 2013 View Full Article

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Title
Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 34, Issue 1, Pages 189-195
Publisher
Elsevier BV
Online
2013-01-05
DOI
10.1016/j.fm.2012.12.009

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