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Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)
Yang, Jaesik, Ji, Yosep, Park, Hyunjoon, Lee, Jieun, Park, Soyoung, Yeo, Soyoung, Shin, Hyunkil, Holzapfel, Wilhelm H.Volume:
191
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2014.09.016
Date:
November, 2014
File:
PDF, 819 KB
english, 2014