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Volumn 47, Issue 3, 2008, Pages 221-226

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

Author keywords

Bacterial community; Lactic acid bacteria; PCR DGGE; Unsalted fermented vegetable

Indexed keywords

BACTERIA; ELECTROPHORESIS; FERMENTATION; LACTIC ACID; POLYMERASE CHAIN REACTION;

EID: 50449100048     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2008.02404.x     Document Type: Article
Times cited : (39)

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