Impact of clay minerals on bacterial diversity during the fermentation process of kimchi
Kang, Jisu, Chung, Won-Hyong, Nam, Young-Do, Kim, Daeyoung, Seo, Sung Man, Lim, Seong-Il, Lee, So-YoungТом:
154
Мова:
english
Журнал:
Applied Clay Science
DOI:
10.1016/j.clay.2017.12.018
Date:
March, 2018
Файл:
PDF, 1.52 MB
english, 2018