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Characterization of Lactic Acid Bacteria Isolated from Sauce-type Kimchi
This study was carried out to investigate the isolation and characterization of lactic acid bacteria (LAB) from naturally fermented sauce-type kimchi. Sauce-type kimchi was prepared with fresh, chopped ingredients (Korean cabbage, radish, garlic, ginger, green onion, and red pepper). The two isolate...
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| Main Authors: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3866744/ https://ncbi.nlm.nih.gov/pubmed/24471087 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2012.17.3.217 |
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