Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods
Crossref DOI link: https://doi.org/10.1007/s10068-016-0073-z
Published Online: 2016-04-30
Published Print: 2016-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Jae Yong
Shim, Jae Min
Yao, Zhuang
Liu, Xiaoming
Lee, Kang Wook
Kim, Hyun-Jin
Ham, Kyung-Sik
Kim, Jeong Hwan
Text and Data Mining valid from 2016-04-01