Changes in Microbial Community by Salt Content in Kimchi during Fermentation
نویسندگان
چکیده
منابع مشابه
Changes in the ginsenoside content during the fermentation process using microbial strains
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ژورنال
عنوان ژورنال: Journal of the Korean Society of Food Science and Nutrition
سال: 2021
ISSN: 1226-3311,2288-5978
DOI: 10.3746/jkfn.2021.50.6.648