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Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi |
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| Authors: | Sae Bom Lim So-Yeon Shin Jin Seok Moon Gan-Erdene Otgonbayar Wooha Joo Soo Jin Lee Che Ok Jeon Nam Soo Han |
| Affiliation: | 1. Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticultural, and Food Sciences, Chungbuk National University, Cheongju, Chungbuk, 361-763, Korea 2. Department of Life Science, Chung-Ang University, Seoul, 156-756, Korea |
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| 本文献已被 SpringerLink 等数据库收录！ | |