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Comparison of Bacterial Community Changes in Fermenting Kimchi at Two Different Temperatures Using a Denaturing Gradient Gel Electrophoresis Analysis
Journal of Microbiology and Biotechnology
- South Korea
doi 10.4014/jmb.1210.10002
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Categories
Applied Microbiology
Biotechnology
Medicine
Date
January 1, 2013
Authors
Yeun Hong
Publisher
Korean Society for Microbiology and Biotechnology
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