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The impact of vegan production on the kimchi microbiome
Despite previous inquiry into the fermentative bacterial community of kimchi, there has been little insight into the impacts of starting ingredients on the establishment and dynamics of the microbial community. Recently some industrial producers have begun to utilize vegan production methods that om...
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| 發表在: | Food Microbiol |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
2018
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5965696/ https://ncbi.nlm.nih.gov/pubmed/29706333 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fm.2018.04.001 |
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