Microbial quality of reduced-sodium napa cabbage kimchi and its processing
Published 2019 View Full Article
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Title
Microbial quality of reduced-sodium napa cabbage kimchi and its processing
Authors
Keywords
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Journal
Food Science & Nutrition
Volume 7, Issue 2, Pages 628-635
Publisher
Wiley
Online
2019-01-25
DOI
10.1002/fsn3.898
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