Changes in bacterial composition and metabolite profiles during kimchi fermentation with different garlic varieties

논문 상세보기

모든 회원에게 무료로 제공됩니다.

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yun-Jeong Choi(Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea)
Ju-Young Lim(Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea)
Min-Jung Kang(Namhae Garlic Research Institute, Republic of Korea)
Sung Gi Min(Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea)
Mi-Ai Lee(Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea)

같은 권호 다른 논문