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Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation.
Lee, Jae-Jun; Choi, Yun-Jeong; Lee, Min Jung; Park, Sung Jin; Oh, Su Jin; Yun, Ye-Rang; Min, Sung Gi; Seo, Hye-Young; Park, Sung-Hee; Lee, Mi-Ai.
Afiliação
  • Lee JJ; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Choi YJ; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Lee MJ; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Park SJ; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Oh SJ; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Yun YR; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Min SG; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Seo HY; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Park SH; World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Lee MA; World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: leemae@wikim.re.kr.
Food Res Int ; 136: 109591, 2020 10.
Article em En | MEDLINE | ID: mdl-32846617
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillales / Alimentos Fermentados Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Lactobacillales / Alimentos Fermentados Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Res Int Ano de publicação: 2020 Tipo de documento: Article