Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.
- DOI
- 10.4014/jmb.2312.12024
- Published
- 2024 Apr 28
- Container
- Journal of microbiology and biotechnology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.4014/jmb.2312.12024,
title = {Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.},
author = {Jo E and Lee H and Song Y and Cha J},
year = {2024},
journal = {Journal of microbiology and biotechnology},
doi = {10.4014/jmb.2312.12024},
url = {https://doi.org/10.4014/jmb.2312.12024}
}RIS
TY - JOUR TI - Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang. AU - Jo E AU - Lee H AU - Song Y AU - Cha J PY - 2024 JO - Journal of microbiology and biotechnology DO - 10.4014/jmb.2312.12024 UR - https://doi.org/10.4014/jmb.2312.12024 ER -
APA
E, J., H, L., Y, S., & J, C. (2024). Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.. Journal of microbiology and biotechnology. https://doi.org/10.4014/jmb.2312.12024
Source records
- pubmed · retrieved 2026-09-25T19:49:49.399Z