Detalhe da pesquisa
1.
Analysis of bacterial diversity during the fermentation of inyu, a high-temperature fermented soy sauce, using nested PCR-denaturing gradient gel electrophoresis and the plate count method.
Food Microbiol
; 33(2): 252-61, 2013 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-23200659