Bacterial Community Monitoring of Commercial Kimchi Produced in Korea and China with Evidence of Bacilli Spore Formation during Fermentation
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An, Doohyun
(Department of Food Science and Biotechnology, Kyonggi University)
Kim, Hye-Rim (Department of Food Science and Biotechnology, Kyonggi University) Jeong, Do-Won (Department of Food Science and Biotechnology, Kyonggi University) Caldwell, Jane M. (USDA-ARS Food Science Research Unit) Lee, Jong-Hoon (Department of Food Science and Biotechnology, Kyonggi University) |
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