Mycobiology.
2013 Sep;41(3):170-170. 10.5941/MYCO.2013.41.3.170.
Erratum: Mycoflora of Soybeans Used for Meju Fermentation
- Affiliations
-
- 1Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA, Suwon 441-853, Korea.
- 2Tree Pathology and Mycology Laboratory, Division of Forest Environment Protection, Kangwon National University, Chuncheon 200-701, Korea.
- KMID: 1964234
- DOI: http://doi.org/10.5941/MYCO.2013.41.3.170
Abstract
- There was a spelling error in the Table 2.
- Full Text Links
-
- Actions
-
Cited
- CITED
-
- Close
- Share
-
- Similar articles
-
- Mycoflora of Soybeans Used for Meju Fermentation
- Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
- The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi
- Mutagenic and Anti-Mutagenic Properties of Meju and Other Korean Food Products from Fermented Soybeans
- Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
