Open AccessImprovement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
Author(s) -
Li L,
Yu Yan,
Weiqi Ding,
Jinyan Gong,
Gongnian Xiao
Publication year - 2020
Publication title -
microbiology and biotechnology letters
Language(s) - English
Resource type - Journals
eISSN - 2234-7305
pISSN - 1598-642X
DOI - 10.48022/mbl.2008.08008
Subject(s) - leuconostoc mesenteroides , starter , fermentation , food science , quality (philosophy) , leuconostoc , business , chemistry , biology , bacteria , lactic acid , genetics , lactobacillus , philosophy , epistemology
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