{"title":"Comparison of PCR-DGGE and PCR-SSCP Analysis for Microflora of Kaburazushi and Daikonzushi, Traditional Fermented Foods Made from Fish and Vegetables","authors":"C. An, Hajime Takahashi, B. Kimura, T. Kuda","doi":"10.3923/JFTECH.2011.1.8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"87 1","pages":"1-8"},"PeriodicalIF":0.0000,"publicationDate":"2011-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/JFTECH.2011.1.8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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