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Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi
Freeze-Thaw Study to Minimize the Changes of Lactic Acid Bacteria and Texture of Kimchi
2020
Jinse Kim
Young Whang
Hyun Kyung Jung
Jin Soon Song
Jae-Yong Son
Dong-Soo Choi
Yong-Hoon Kim
Soo-Jang Lee
Chun Wan Park
Keywords:
Bacteria
Lactic acid
Food science
Chemistry
Correction
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