Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleComparison of microbial communities between normal and swollen canned soy sauces using nested PCR-denaturing gradient gel electrophoresis, HPLC and plate techniques.AuthorsCheng, Lili; Lin, Weifeng; Li, Pan; Huang, Jianfei; Luo, LixinPublicationInternational Journal of Food Science & Technology, 2014, Vol 49, Issue 11, p2499ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.12575