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المؤلفون: Nam Soo Han, Jae-Hyung Park, Jong-Hyun Park, So-Yeon Shin, Ji Sun Seo, Seul-Ah Kim
المصدر: Journal of microbiology and biotechnology. 27(10)
مصطلحات موضوعية: DNA, Bacterial, Organoleptic, Population, Flour, Sensation, Wine, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, Lactobacillales, RNA, Ribosomal, 16S, Leuconostoc, Food science, education, Flavor, Phylogeny, Leavening agent, education.field_of_study, biology, Chemistry, Lactobacillus brevis, Alcoholic Beverages, Temperature, food and beverages, Oryza, 04 agricultural and veterinary sciences, General Medicine, Biodiversity, Bread, Hydrogen-Ion Concentration, biology.organism_classification, 040401 food science, Yeast, Fermentation, Food Microbiology, Biotechnology
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e76383c48ed94fe5ec367dab86cc5f4
https://pubmed.ncbi.nlm.nih.gov/28813780