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Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
2017
Dong-Geon Nam
Se-Na Kim
Youngmin Choi
Yong Xie Jin
Mi Ran Yang
Hye Kyung Han
Ae-Jin Choi
Keywords:
Fermentation
Food science
Materials science
quality characteristics
Biology
Correction
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