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Selection of Acid-tolerant and Hetero-fermentative Lactic Acid Bacteria Producing Non- proteinaceous Anti-bacterial Substances for Kimchi Fermentation

2013

Kim, H.R., Kyonggi University, Suwon, Republic of Korea | Lee, J.H., Kyonggi University, Suwon, Republic of Korea


Bibliographic information
Korean Journal of Microbiology and Biotechnology
Volume 41 Issue 1 ISSN 1598-642X
Pagination
pp. 119-127
Other Subjects
Acid-tolerance; Lactobacillus sakei; Anti-bacterial substance
Language
Korean
Type
Directory

2015-06-15
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