Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.
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Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Functional Characterization of ...... orean Fermented Soybean Paste.
@en
type
label
Functional Characterization of ...... orean Fermented Soybean Paste.
@en
prefLabel
Functional Characterization of ...... orean Fermented Soybean Paste.
@en
P2093
P2860
P356
P1476
Functional Characterization of ...... orean Fermented Soybean Paste.
@en
P2093
Che Ok Jeon
Hyo Jung Lee
Ji Young Jung
Woo Yong Jung
P2860
P356
10.3389/FMICB.2016.00827
P577
2016-05-31T00:00:00Z