Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation
Crossref DOI link: https://doi.org/10.1038/s41598-019-54318-4
Published Online: 2019-11-27
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Mannaa, Mohamed
Seo, Young-Su
Park, Inmyoung
Text and Data Mining valid from 2019-11-27
Version of Record valid from 2019-11-27
Article History
Received: 24 July 2019
Accepted: 10 November 2019
First Online: 27 November 2019
Competing interests
: The authors declare no competing interests.