机译:朝鲜传统发酵鱼露jeotgal在泡菜发酵过程中对微生物动力学和代谢产物谱的作用
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
World Inst Kimchi, Microbiol & Funct Res Grp, 86 Kimchi Ro, Gwangju 61755, South Korea;
Kimchi; Jeotgal; Lactic acid bacteria; Bacterial succession; Metabolite changes;
机译:在发酵过程中,甘州甘州微生物群落和代谢物的动态,发酵过程中的传统韩国发酵酱油
机译:在发酵过程中,Myeolchi-Aekjeot的细菌群落动态和代谢物变化,韩国传统发酵鱼酱
机译:基于焦点的细菌群体分析和韩国传统海鲜发酵的细菌群和代谢物谱分析:一个扁平鱼类发酵海鲜
机译:鳗鱼头鱼酱酶发式研究
机译:Aspergillus oryzae菌株在酱油koji发酵中的比较OMICS和微生物群落分析
机译:温度对韩国传统发酵凤尾鱼酱Myeolchi-Aekjeot发酵过程中细菌群落和代谢产物的影响
机译:基于焦点的细菌群体分析和韩国传统海鲜发酵的细菌群和代谢物谱分析:一个扁平鱼类发酵海鲜