Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1
Crossref DOI link: https://doi.org/10.1007/s10068-015-0234-5
Published Online: 2015-10-31
Published Print: 2015-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Moon, Song Hee
Moon, Jeong Sun
Chang, Hae Choon
Text and Data Mining valid from 2015-10-01
