Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
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Bacterial community dynamics of salted and fermented shrimp based on denaturing gradient gel electrophoresis.Application of autochthonous mixed starter for controlled Kedong sufu fermentation in pilot plant tests.Biogenic amines analysis and microbial contribution in traditional fermented food of Douchi
P2860
Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product.
description
2013 nî lūn-bûn
@nan
2013年の論文
@ja
2013年学术文章
@wuu
2013年学术文章
@zh-cn
2013年学术文章
@zh-hans
2013年学术文章
@zh-my
2013年学术文章
@zh-sg
2013年學術文章
@yue
2013年學術文章
@zh
2013年學術文章
@zh-hant
name
Evaluation of bacterial flora ...... ria-fermented soybean product.
@en
Evaluation of bacterial flora ...... ria-fermented soybean product.
@nl
type
label
Evaluation of bacterial flora ...... ria-fermented soybean product.
@en
Evaluation of bacterial flora ...... ria-fermented soybean product.
@nl
prefLabel
Evaluation of bacterial flora ...... ria-fermented soybean product.
@en
Evaluation of bacterial flora ...... ria-fermented soybean product.
@nl
P2093
P2860
P356
P1476
Evaluation of bacterial flora ...... ria-fermented soybean product.
@en
P2093
P2860
P304
P356
10.1002/JSFA.5918
P407
P577
2013-02-11T00:00:00Z