Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process
As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a loca...
| Main Authors: | , , , , , , , , , , , , |
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| 格式: | 文件 |
| 语言: | English |
| 出版: |
MDPI AG
2022-10-01
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| 丛编: | Foods |
| 主题: | |
| 在线阅读: | https://www.mdpi.com/2304-8158/11/20/3308 |