Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing
Crossref DOI link: https://doi.org/10.1007/s13765-015-0062-6
Published Online: 2015-03-27
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lee, Se-Hui
Ahn, Min-Ju
Hong, Ji-Sang
Lee, Ju-Hoon
Text and Data Mining valid from 2015-03-27