Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans https://t.co/lYsGzwc5Jn https://t.co/V9pPSPemD6
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RT @FrontMicrobiol: New Research: Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black…
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New Research: Microbial Community Succession and Metabolite Changes During Fermentation of BS Sufu, the Fermented Black Soybean Curd by Rhizopus microsporus, Rhizopus oryzae, and Actinomucor elegans https://t.co/QtJM6wW07B #microbiology