바로가기 메뉴
본문 바로가기
푸터 바로가기
TOP

Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented oods

Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented oods

저자

Hye Jin Choi

저널 정보

Foods

출간연도

2020

링크

Hye Jin Choi, Donghyun Shin, Minhye Shin, Bohyun Yun, Minkyoung Kang, Hee-Jong Yang, Do-Youn Jeong, Younghoon Kim and Sangnam Oh. 2020. Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented oods. Foods. 9(12): 1805 (IF=4.092; co-corresponding authors).