Microbial communities in the fermentation of Meju, a Korean traditional soybean brick
Author:
Funder
the Research Program for Agricultural Science and Technology Development
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01531-1.pdf
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1. Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics;Food Chemistry: X;2024-10
2. Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation;Food Research International;2024-05
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