The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae

Overview of attention for article published in Frontiers in Microbiology, March 2023

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So far, Altmetric has seen 3 X posts from 3 X users, with an upper bound of 24,192 followers.

RT @FrontMicrobiol: New Research: The differences between broad bean koji fermented in laboratory and factory conditions by an efficient As…

13 Apr 2023

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RT @FrontMicrobiol: New Research: The differences between broad bean koji fermented in laboratory and factory conditions by an efficient As…

03 Apr 2023

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New Research: The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae https://t.co/DoMP4nchrS #microbiology

02 Apr 2023

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