Factors increasing poly-γ-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168
Crossref DOI link: https://doi.org/10.1007/s10068-018-0424-z
Published Online: 2018-07-11
Published Print: 2019-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ratha, Pov
Jhon, Deok-Young http://orcid.org/0000-0001-6864-840X
Text and Data Mining valid from 2018-07-11
Article History
Received: 16 November 2017
Revised: 13 June 2018
Accepted: 1 July 2018
First Online: 11 July 2018