Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
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Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy SaucePyrosequencing Analysis of Subgingival Microbiota in Distinct Periodontal Conditions.Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.
P2860
Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations.
description
2014 nî lūn-bûn
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2014 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի փետրվարին հրատարակված գիտական հոդված
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2014年の論文
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2014年学术文章
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2014年学术文章
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2014年学术文章
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2014年学术文章
@zh-my
2014年学术文章
@zh-sg
2014年學術文章
@yue
name
Microbial successions and meta ...... different salt concentrations.
@ast
Microbial successions and meta ...... different salt concentrations.
@en
type
label
Microbial successions and meta ...... different salt concentrations.
@ast
Microbial successions and meta ...... different salt concentrations.
@en
prefLabel
Microbial successions and meta ...... different salt concentrations.
@ast
Microbial successions and meta ...... different salt concentrations.
@en
P2093
P2860
P1433
P1476
Microbial successions and meta ...... different salt concentrations.
@en
P2093
Che Ok Jeon
Ji Young Jung
Se Hee Lee
P2860
P304
P356
10.1371/JOURNAL.PONE.0090115
P407
P577
2014-02-28T00:00:00Z