Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste-Reference-Cited by-同舟云学术

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

Published:2016-05-31 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Jung Woo Yong,Jung Ji Young,Lee Hyo Jung,Jeon Che Ok

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

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