Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
Author:
Funder
Ministry of Science and ICT, Republic of Korea
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04777-9.pdf
Reference39 articles.
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