(Q39489844)
Statements
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Characterization of acetic acid bacteria in traditional acetic acid fermentation of rice vinegar (komesu) and unpolished rice vinegar (kurosu) produced in Japan (English)
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Nanda K
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Taniguchi M
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Ujike S
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Ishihara N
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Mori H
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Ono H
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Murooka Y
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1 February 2001
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986-990
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Identifiers
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