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Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
Lim, Sae Bom; Tingirikari, Jagan Mohan Rao; Kwon, Ye Won; Li, Ling; Kim, Grace E; Han, Nam Soo.
Afiliação
  • Lim SB; Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Tingirikari JM; Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Kwon YW; Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Li L; Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
  • Kim GE; Department of Biology, College of Arts and Sciences, Villanova University, MD 20906, USA.
  • Han NS; Brain Korea 21 Center for Bio-resource Development, Division of Animal, Horticulture, and Food Sciences, Chungbuk National University, Cheongju 28644, Republic of Korea.
J Microbiol Biotechnol ; 27(2): 226-233, 2017 Feb 28.
Article em En | MEDLINE | ID: mdl-27780959
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Saccharomyces cerevisiae / Bactérias / Vinho / Lactobacillaceae / Farinha / Microbiologia de Alimentos Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2017 Tipo de documento: Article País de publicação:
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Saccharomyces cerevisiae / Bactérias / Vinho / Lactobacillaceae / Farinha / Microbiologia de Alimentos Idioma: En Revista: J Microbiol Biotechnol Ano de publicação: 2017 Tipo de documento: Article País de publicação: