Changes in the bacterial community in the fermentation process of kôso, a Japanese sugar-vegetable fermented beverage
| Image |  |
|---|---|
| Description | scientific article published in November 2016 |
| Author/s |
author: Tai-Ying Chiou Wataru Suda Kenshiro Oshima Masahira Hattori |
| Publication date | November 1, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |