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NTIS 바로가기생명과학회지 = Journal of life science, v.33 no.1, 2023년, pp.25 - 33
노윤정 ((재)발효미생물산업진흥원) , 하광수 ((재)발효미생물산업진흥원) , 김진원 ((재)발효미생물산업진흥원) , 이수영 ((재)발효미생물산업진흥원) , 정도연 ((재)발효미생물산업진흥원) , 양희종 ((재)발효미생물산업진흥원)
The fermentation process of kimchi, which is a traditional Korean food, influences the resulting compo- sition of microorganisms, such as the genera Leuconostoc, Weissella, and Lactobacillus. In addition, several factors, including the type of kimchi, fermentation conditions, materials, and ingredie...
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