Uncovering bacterial–fungal relationships in Meju fermentation through relative and absolute abundance-based metagenomic analysis

Food Bioscience 2026

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Authors: Eunhye Jo, Sungmin Hwang, Hyeyoung Lee, Jaeho Cha

DOI: 10.1016/j.fbio.2026.108444

Cited by: 1

References: 48

Fields of Study & Subjects

Fermentation and Sensory Analysis Probiotics and Fermented Foods Phytase and its Applications

References 48