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Exploring functional core bacteria in fermentation of a traditional Chinese food, Aspergillus-type douchi
Douchi is a type of traditional Chinese flavoring food that has been used for thousands of years and is produced by multispecies solid-state fermentation. However, the correlation between the flavor, the microbiota, and the functional core microbiota in Aspergillus-type douchi fermentation remains u...
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| Publicado no: | PLoS One |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Public Library of Science
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6936781/ https://ncbi.nlm.nih.gov/pubmed/31887171 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0226965 |
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