A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions
Do-Yeon Lee(Korea University), Hong-Seok Son(Korea University), Suryang Kwak(Kookmin University), Tae Woong Whon(World Institute of Kimchi), Kwang‐Moon Cho(Korea University), Hyun‐Woo Kim(Jeonbuk Agricultural Research & Extension Services), Eun-Ju Kim(Korea University), Sun Jae Kwon, Seong-Eun Park(Korea University), Seong Woon Roh(World Institute of Kimchi)
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