KOREASCHOLAR

Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation

Tae Woong Whon, Hye Seon Song, Juseok Kim, Se Hee Lee, Joon Yong Kim, Yeon Bee Kim, Hak-Jong Choi, Jin-Kyu Rhee, Seong Woon Roh
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/405095
한국환경생물학회 학술대회
2020 한국환경생물학회 춘계학술대회 (2020.07)
p.34
한국환경생물학회 (Korean Society Of Environmental Biology)
키워드
저자
  • Tae Woong Whon(Microbiology and Functionality Research Group, World Institute of Kimchi)
  • Hye Seon Song(Microbiology and Functionality Research Group, World Institute of Kimchi/Department of Food Science and Engineering, Ewha Womans University)
  • Juseok Kim(Microbiology and Functionality Research Group, World Institute of Kimchi)
  • Se Hee Lee(Microbiology and Functionality Research Group, World Institute of Kimchi)
  • Joon Yong Kim(Microbiology and Functionality Research Group, World Institute of Kimchi)
  • Yeon Bee Kim(Microbiology and Functionality Research Group, World Institute of Kimchi/Department of Food Science and Engineering, Ewha Womans University)
  • Hak-Jong Choi(Microbiology and Functionality Research Group, World Institute of Kimchi)
  • Jin-Kyu Rhee(Department of Food Science and Engineering, Ewha Womans University)
  • Seong Woon Roh(Microbiology and Functionality Research Group, World Institute of Kimchi) Corresponding author