Microflora of Korean fermentation starter Nuruk influenced by its initial moisture content.
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https://www.ncbi.nlm.nih.gov/sra/SRP076727
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资源简介：
In this study, microfloral dynamics in a wheat based nuruk C, composed of traditional ingredients such as, barley, green gram and wheat and fermented under varying internal moisture content of 20 %, 26 % and 30 % was evaluated using 454 pyrosequencing approaches during a 30-day fermentation process.
创建时间：
2016-12-07
