Open AccessHealthy and safe Korean traditional fermented foods: kimchi and chongkukjang
Author(s) -
Hae Choon Chang
Publication year - 2018
Publication title -
journal of ethnic foods
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.405
H-Index - 18
eISSN - 2352-619X
pISSN - 2352-6181
DOI - 10.1016/j.jef.2018.08.003
Subject(s) - starter , fermentation in food processing , fermentation , food science , business , fermentation starter , microbiology and biotechnology , biology , bacteria , lactic acid , genetics