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Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates

C.W. Lee, Chan-Ok Ko, Duk-Mo Ha

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Key concepts: Fermentation, Bacteria, Lactic acid, Identification (biology), Food science, Biology, Microbiology, Chemistry

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Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates — Research Paper | ScholarLens