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机译:接种各种天然发酵剂的韩国传统酒精饮料发酵过程中真菌和细菌群落的意外收敛
Department of Life and Nanopharmaceutical Sciences, Kyung Hee University, Seoul 130-701, Republic of Korea,Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea;
Traditional Food Research Croup, Korea Food Research Institute, Sungnam 463-746, Republic of Korea;
Department of Life and Nanopharmaceutical Sciences, Kyung Hee University, Seoul 130-701, Republic of Korea,Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea;
Department of Life and Nanopharmaceutical Sciences, Kyung Hee University, Seoul 130-701, Republic of Korea,Department of Biology, Kyung Hee University, Seoul 130-701, Republic of Korea;
makgeolli; nuruk; traditional korean alcoholic beverages; fermentation; fermentation starter; pyrosequencing; lactic acid bacteria; fungi;
机译:使用多相方法分析传统墨西哥酒精饮料pulque发酵过程中的细菌群落。
机译:洪曲糯米葡萄酒传统发酵初学者区域品种的真菌群落多样性和发酵特征
机译:韩国传统小麦发酵发酵剂nuruk真菌多样性的元基因组学分析
机译:接种布氏乳杆菌评估贮仓中全谷类青贮饲料的发酵质量和细菌群落
机译:细菌发酵剂的培养,老化和发酵对发酵牛肉香肠某些特性的影响。
机译:分析传统上由印度制备的淀粉分解剂Marcha和Thiat中的细菌和真菌群落