Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system
Author:
Choi Hyun-Woong,
Park Seong-Eun,
Kim Eun-Ju,
Seo Seung-Ho,
Whon Tae Woong,
Roh Seong Woon,
Son Hong-SeokORCID
Subject
Multidisciplinary