伝統発酵食品における微生物発酵様式の 多様性・頑健性と細菌叢形成の特徴
| Autor: | 小栁喬 |
|---|---|
| Zdroj: | Japanese Journal of Food Microbiology; 2021, Vol. 38 Issue 1, p1-8, 8p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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| Autor: | 小栁喬 |
|---|---|
| Zdroj: | Japanese Journal of Food Microbiology; 2021, Vol. 38 Issue 1, p1-8, 8p |
| Databáze: | Complementary Index |
| Externí odkaz: |
|