Lentibacillus garicola sp. nov., isolated from myeolchi-aekjeot, a Korean fermented anchovy sauce
Crossref DOI link: https://doi.org/10.1007/s10482-015-0450-2
Published Online: 2015-04-08
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jung, Woo Yong
Lee, Se Hee
Jin, Hyun Mi
Jeon, Che Ok
Funding for this research was provided by:
National Institute of Biological Resources of the Ministry of Environment (2015-02-001)
Rural Development Administration (PJ01090604)
Text and Data Mining valid from 2015-04-08