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Kimchi: spicy science for the undergraduate microbiology laboratory.

作者信息

Young Virginia A, Kiefer Adam M

机构信息

Department of Biology, Mercer University, Macon, GA 31207.

Department of Chemistry, Mercer University, Macon, GA 31207.

出版信息

J Microbiol Biol Educ. 2014 Dec 15;15(2):297-8. doi: 10.1128/jmbe.v15i2.695. eCollection 2014 Dec.

Abstract
摘要

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本文引用的文献

1
The Development of Curricular Guidelines for Introductory Microbiology that Focus on Understanding.
J Microbiol Biol Educ. 2012 May 3;13(1):32-8. doi: 10.1128/jmbe.v13i1.363. Print 2012.
2
Exploitation of vegetables and fruits through lactic acid fermentation.
Food Microbiol. 2013 Feb;33(1):1-10. doi: 10.1016/j.fm.2012.09.003. Epub 2012 Sep 17.
3
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
Int J Food Microbiol. 2012 Feb 15;153(3):378-87. doi: 10.1016/j.ijfoodmicro.2011.11.030. Epub 2011 Dec 4.

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