Open AccessA Study on the Korean Cultural Gene through Fermented Tea
Author(s) -
Jeong Kim
Publication year - 2018
Publication title -
association for international tea culture
Language(s) - English
Resource type - Journals
ISSN - 1975-3268
DOI - 10.21483/qwoaud.40..201806.23
Subject(s) - fermentation , affection , food science , fermentation in food processing , microbiology and biotechnology , biology , psychology , bacteria , social psychology , genetics , lactic acid
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