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Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

✍ Scribed by Shiou-Huei Chao; Ruei-Jie Wu; Koichi Watanabe; Ying-Chieh Tsai

Book ID: 113646732
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 811 KB
Volume: 135
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2009.07.032

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