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

논문 상세보기

모든 회원에게 무료로 제공됩니다.

한국환경생물학회 (Korean Society Of Environmental Biology)

저자

Seong Woon Roh(Microbiology and Functionality Research Group, World Institute of Kimchi) Corresponding author
Jin-Kyu Rhee(Department of Food Science and Engineering, Ewha Womans University)
Hak-Jong Choi(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)
Joon Yong Kim(Microbiology and Functionality Research Group, World Institute of Kimchi)
Se Hee Lee(Microbiology and Functionality Research Group, World Institute of Kimchi)
Juseok Kim(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)
Tae Woong Whon(Microbiology and Functionality Research Group, World Institute of Kimchi)

같은 권호 다른 논문