Analysis of microbiota involved in the aged natural fermentation of indigo
Crossref DOI link: https://doi.org/10.1007/s11274-017-2238-1
Published Online: 2017-03-11
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Okamoto, Takahiro
Aino, Kenichi
Narihiro, Takashi
Matsuyama, Hidetoshi
Yumoto, Isao
Funding for this research was provided by:
Japan Society for the Promotion of Science with Grant-in-Aids for Scientific Research (23570128, 16K07684, 15H05331)
License valid from 2017-03-11