Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
1471-2180
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2 ; volume:22 ; number:1 ; day:20 ; month:5 ; year:2022 ; pages:1-13 ; date:12.2022
BMC microbiology ; 22, Heft 1 (20.5.2022), 1-13, 12.2022

Creator
Wu, Yongjun
Tao, Yi
Jin, Jing
Tong, Shuoqiu
Li, Sheng
Zhang, Lincheng
Contributor
SpringerLink (Online service)

DOI
10.1186/s12866-022-02555-5
URN
urn:nbn:de:101:1-2022072219542504907722
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
15.08.2025, 7:24 AM CEST

Data provider

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Associated

  • Wu, Yongjun
  • Tao, Yi
  • Jin, Jing
  • Tong, Shuoqiu
  • Li, Sheng
  • Zhang, Lincheng
  • SpringerLink (Online service)

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