http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35339304

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contentType Journal Article
issn 1664-302X
pageRange 976206-
publicationName Frontiers in Microbiology
startingPage 976206
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bibliographicCitation Tan G, Wang Y, Hu M, Li X, Li X, Pan Z, Li M, Li L, Zheng Z. Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation. Front Microbiol. 2022;13():976206. PMID: 36003925; PMCID: PMC9393507.
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date 2022-08-08^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.3389/fmicb.2022.976206
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language English
source https://pubmed.ncbi.nlm.nih.gov/
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title Comparative evaluation of the microbial diversity and metabolite profiles of Japanese-style and Cantonese-style soy sauce fermentation

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