Fish sauce fermentation with koji. Bacteria
收藏NIAID Data Ecosystem2026-05-02 收录
下载链接：
https://www.ncbi.nlm.nih.gov/bioproject/PRJDB18528
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资源简介：
Microbial composition was compared among sardine fish sauce samples prepared in different conditions: with or without koji use, different temperatures, and round or mince meat.
创建时间：
2024-07-26
