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Volumn 44, Issue 12, 2009, Pages 2526-2530

Changes in microbial community during Chinese traditional soybean paste fermentation

Author keywords

Chinese soybean paste; Microbial community; Natural fermentation

Indexed keywords

BACILLUS MEGATERIUM; BACTERIA (MICROORGANISMS); CANDIDA; CANDIDA HUMILIS; GLYCINE MAX; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; LACTOBACILLUS PLANTARUM; UNCULTURED BACTERIUM; WILLIOPSIS SATURNUS; ZYGOSACCHAROMYCES ROUXII;

EID: 70450207240     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02079.x     Document Type: Article
Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.