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Corrigendum to "Effects of the main ingredients of the ferm..:
Song, Hye Seon
;
Lee, Se Hee
;
Ahn, Seung Woo
...
Food Research International. 156 (2022) - p. 110946 , 2022
Link:
https://doi.org/10.1016/j.foodres.2022.110946
RT Journal T1
Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodres.2022.110946&Exemplar=1&LAN=DE A1 Song, Hye Seon A1 Lee, Se Hee A1 Ahn, Seung Woo A1 Kim, Joon Yong A1 Rhee, Jin-Kyu A1 Roh, Seong Woon PB Elsevier BV YR 2022 SN 0963-9969 JF Food Research International VO 156 SP 110946 LK http://dx.doi.org/https://doi.org/10.1016/j.foodres.2022.110946 DO https://doi.org/10.1016/j.foodres.2022.110946 SF ELIB - SuUB Bremen
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