Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens

Published 2015 View Full Article

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Title
Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 56, Issue -, Pages 24-33
Publisher
Elsevier BV
Online
2015-03-14
DOI
10.1016/j.foodcont.2015.03.006

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