Open AccessChanges in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperatures
Author(s) -
Hee Yul Lee,
Md. Azizul Haque,
Kye Man Cho
Publication year - 2020
Publication title -
journal of applied biological chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2020.056
Subject(s) - fermentation , lactic acid , chemistry , food science , lactobacillus plantarum , lactobacillus sakei , population , sugar , bacteria , lactobacillus , biology , genetics , demography , sociology
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