Genomic and transcriptomic comparison of <i>Aspergillus oryzae</i> strains: a case study in soy sauce koji fermentation
Crossref DOI link: https://doi.org/10.1007/s10295-018-2059-8
Published Online: 2018-09-01
Published Print: 2018-09-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhong, Yiyi
Lu, Xi
Xing, Lei
Ho, Shiu Woon Allen
Kwan, Hoi Shan
Version of Record valid from 2018-09-01
Text and Data Mining valid from 2018-09-01
Article History
Received: 16 May 2018
Accepted: 18 June 2018
First Online: 5 July 2018