Evaluation of bacterial flora during the ripening of Kedong sufu, a typical Chinese traditional bacteria-fermented soybean product
Author:
Affiliation:
1. College of Food Science; Northeast Agricultural University; 59 Mucai Road 150030 Harbin Heilongjiang China
2. College of Food Science and Technology; Harbin Institute of Technology; 202 Haihe Road 150090 Harbin Heilongjiang China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.5918/fullpdf
Reference39 articles.
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2. The microbial ecology of a typical Italian salami during its natural fermentation;Aquilanti;Int J Food Microbiol,2007
3. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis;Kim;Int J Food Microbiol,2009
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