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1 Ergebnisse
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Combination approach of paired starter culture and lactic a..:
Jeong, Chang Hee
;
Ko, Hye In
;
Lee, Mo Eun
...
Food Control. 157 (2024) - p. 110167 , 2024
Link:
https://doi.org/10.1016/j.foodcont.2023.110167
RT Journal T1
Combination approach of paired starter culture and lactic acid on inhibiting autochthonous lactic acid bacteria for extending kimchi shelf life
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodcont.2023.110167&Exemplar=1&LAN=DE A1 Jeong, Chang Hee A1 Ko, Hye In A1 Lee, Mo Eun A1 Min, Sung-Gi A1 Lee, Mi-Ai A1 Kim, Tae-Woon PB Elsevier BV YR 2024 SN 0956-7135 JF Food Control VO 157 SP 110167 LK http://dx.doi.org/https://doi.org/10.1016/j.foodcont.2023.110167 DO https://doi.org/10.1016/j.foodcont.2023.110167 SF ELIB - SuUB Bremen
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