Research advances on lactic acid bacteria from the traditional Kimchi in Korea

DU Jing-fang, BAI Feng-ling, LI Jian-rong

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 188-194.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (11) : 188-194. DOI: 10.13995/j.cnki.11-1802/ts.201411033
Food and Fermentation Industries

Research advances on lactic acid bacteria from the traditional Kimchi in Korea

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(11): 188-194 https://doi.org/10.13995/j.cnki.11-1802/ts.201411033

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