Culture-Based and Denaturing Gradient Gel Electrophoresis Analysis of the Bacterial Community from Chungkookjang, a Traditional Korean Fermented Soybean Food

✍ Scribed by Sung Wook Hong; Jae Young Choi; Kun Sub Chung

• Book ID: 117965610
• Publisher: Institute of Food Technologists
• Year: 2012
• Tongue: English
• Weight: 759 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2012.02901.x