Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
Crossref DOI link: https://doi.org/10.1007/s13765-015-0030-1
Published Online: 2015-03-07
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Haque, Md. Azizul
Seo, Weon Taek
Hwang, Chung Eun
Lee, Hee Yul
Ahn, Min Ju
Cho, Kye Man
Text and Data Mining valid from 2015-03-07