Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
Crossref DOI link: https://doi.org/10.3389/fmicb.2016.01493
Published Online: 2016-09-28
Update policy: https://doi.org/10.3389/crossmark-policy
Patra, Jayanta Kumar
Das, Gitishree
Paramithiotis, Spiros
Shin, Han-Seung