Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods
Crossref DOI link: https://doi.org/10.1007/s10068-015-0071-6
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hong, Yeun
Li, Jingmei
Qin, Pei
Lee, Shin-Young
Kim, Hae-Yeong
Text and Data Mining valid from 2015-04-01