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Journal: Foods, 2020
Volume: 9
Number: 1805
1805
Article: Comparative Genomic and Functional Evaluations of Bacillus subtilis Newly Isolated from Korean Traditional Fermented Foods
Authors: by Hye Jin Choi, Donghyun Shin, Minhye Shin, Bohyun Yun, Minkyoung Kang, Hee-Jong Yang, Do-Youn Jeong, Younghoon Kim and Sangnam Oh
Link: https://www.mdpi.com/2304-8158/9/12/1805

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