Improvement in the Quality of Kimchi by Fermentation with Leuconostoc mesenteroides ATCC 8293 as Starter Culture
- Resource Type
- Source
- Microbiology and Biotechnology Letters. 48:533-538
- Subject
Starter biology Leuconostoc mesenteroides Chemistry Fermentation Food science biology.organism_classification Applied Microbiology and Biotechnology Microbiology Biotechnology - Language
- ISSN
- 2234-7305
1598-642X