[Google 검색 자료] Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

우기~나라 2026. 5. 15. 14:41

2026. 5. 15. 14:41

전자혀(Astree)를 활용한 연구 논문자료 입니다.

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2022_Characteristics and Microbiome profiling of korean Gochang Bokbunja Vinegar by the Fermentation Process_E-tongue.pdf

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https://www.mdpi.com/2304-8158/11/20/3308#

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the character

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