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Analysis of bacterial diversity during the fermentation of ..:
Wei, Chia-Li
;
Chao, Shiou-Huei
;
Tsai, Wen-Bin
...
Food Microbiology. 33 (2013) 2 - p. 252-261 , 2013
Link:
https://doi.org/10.1016/j.fm.2012.10.001
RT Journal T1
Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fm.2012.10.001&Exemplar=1&LAN=DE A1 Wei, Chia-Li A1 Chao, Shiou-Huei A1 Tsai, Wen-Bin A1 Lee, Pei-Shan A1 Tsau, Nai-Hung A1 Chen, Jhih-Shan A1 Lai, Wen-Lin A1 Ching-Yueh Tu, James A1 Tsai, Ying-Chieh PB Elsevier BV YR 2013 SN 0740-0020 JF Food Microbiology VO 33 IS 2 SP 252 OP 261 LK http://dx.doi.org/https://doi.org/10.1016/j.fm.2012.10.001 DO https://doi.org/10.1016/j.fm.2012.10.001 SF ELIB - SuUB Bremen
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