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Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668].
Song, Hye Seon; Lee, Se Hee; Ahn, Seung Woo; Kim, Joon Yong; Rhee, Jin-Kyu; Roh, Seong Woon.
Affiliation
  • Song HS; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Lee SH; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Ahn SW; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Kim JY; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
  • Rhee JK; Department of Food Science and Engineering, Ewha Womans University, Seoul 03760, Republic of Korea. Electronic address: jkrhee@ewha.ac.kr.
  • Roh SW; Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: swroh@wikim.re.kr.
Food Res Int ; 156: 110946, 2022 Jun.
Article in En | MEDLINE | ID: mdl-35650988
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2022 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2022 Document type: Article