Isolation and Characterization of Lactic Acid Bacteria from Kimchi, Korean Traditional Fermented Food to Apply into Fermented Dairy Products

出版年份 2013 全文链接

标题

作者

关键词

出版物

Volume 33, Issue 1, Pages 75-82

出版商

Korean Society for Food Science of Animal Resources

发表日期

2013-04-16

DOI

10.5851/kosfa.2013.33.1.75

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started