Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1471-2180
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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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
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Wu, Yongjun
Tao, Yi
Jin, Jing
Tong, Shuoqiu
Li, Sheng
Zhang, Lincheng
- Contributor
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SpringerLink (Online service)
- DOI
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10.1186/s12866-022-02555-5
- URN
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urn:nbn:de:101:1-2022072219542504907722
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:24 AM CEST
Data provider
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Wu, Yongjun
- Tao, Yi
- Jin, Jing
- Tong, Shuoqiu
- Li, Sheng
- Zhang, Lincheng
- SpringerLink (Online service)