Papers: 10.1371/journal.pone.0151351

https://doi.org/10.1371/journal.pone.0151351

Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce

Cited by: 29
Author(s): Ji Young Jung, Hyo‐Jung Lee, Byung Hee Chun, Che Ok Jeon
Published: over 10 years ago

Software Mentions 1