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NTIS 바로가기Journal of applied biological chemistry, v.63 no.4, 2020년, pp.429 - 437
Lee, Hee Yul (Department of Food Science, Gyeongnam National University of Science and Technology) , Haque, Md. Azizul (Department of Food Science, Gyeongnam National University of Science and Technology) , Cho, Kye Man (Department of Food Science, Gyeongnam National University of Science and Technology)
This study aimed to investigate the change in physicochemical properties and lactic acid bacterial communities during kimchi fermentation at different temperatures (8, 15, and 25 ℃) using two molecular genetics approaches, multiplex polymerase chain reaction and 16S rRNA gene sequencing. The p...
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