Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot-Reference-Cited by-同舟云学术

Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot

Published:2016-11 Issue: Volume:73 Page:251-258
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lee Hae-Won,Choi Yun-Jeong,Hwang In Min,Hong Sung Wook,Lee Mi-Ai^ORCID

Funder

World Institute of Kimchi

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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