Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
2011 ◽
Vol 54
(3)
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pp. 468-474
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2019 ◽
2014 ◽
Vol 17
(11)
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pp. 1170-1176
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2013 ◽
Vol 61
(49)
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pp. 11968-11973
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Keyword(s):
2014 ◽
Vol 42
(2)
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pp. 99-105
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Keyword(s):