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

标题
Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods
作者
关键词
-
出版物
FOOD MICROBIOLOGY
Volume 34, Issue 1, Pages 189-195
出版商
Elsevier BV
发表日期
2013-01-05
DOI
10.1016/j.fm.2012.12.009

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