Cite
HARVARD Citation
Chiou, T. et al. (2017). Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. Bioscience, biotechnology, and biochemistry. 81 (2), pp. 403-410. [Online].
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Chiou, T. et al. (2017). Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage. Bioscience, biotechnology, and biochemistry. 81 (2), pp. 403-410. [Online].