Analysis of Microbial Communities of Salted Cabbage and Kimchi according to Cultivation Areas

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Publication Details

Journal
Microbiology and Biotechnology Letters
Published
2024-08-23
DOI
https://doi.org/10.48022/mbl.2406.06001
Primary Topic
Food Quality and Safety Studies
Type
article
Field-Weighted Citation Impact
0.00
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article

Analysis of Microbial Communities of Salted Cabbage and Kimchi according to Cultivation Areas

Seung Lim Lee, Min Seo Jung, Soo Hyun Kim, Chang Eun Kim
Microbiology and Biotechnology Letters
Food Quality and Safety Studies
article

Analysis of Microbial Communities of Salted Cabbage and Kimchi according to Cultivation Areas

Seung Lim Lee, Min Seo Jung, Soo Hyun Kim, Chang Eun Kim
article en

Abstract

No abstract available for this paper.
Microbiology and Biotechnology LettersVol. 52(3)
Korea Food Research Institute (KR)
Zero hunger
Openalex Percentile: Top 81%
Food Quality and Safety Studies
DOIOpen Access PDFOpenAlex
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Analysis of Microbial Communities of Salted Cabbage and Kimchi according to Cultivation Areas — Seung Lim Lee, Min Seo Jung, et al. · Microbiology and Biotechnology Letters (2024) | TGRS Research Map | TGRS