Autoinducer-2 properties of kimchi are associated with...

International Journal of Food Microbiology 2016 / 05 Vol. 225

Autoinducer-2 properties of kimchi are associated with lactic acid bacteria involved in its fermentation

Park, Hyunjoon, Shin, Heuynkil, Lee, Kyuyeon, Holzapfel, Wilhelm
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Volume:
225
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2016.03.007
Date:
May, 2016
File:
PDF, 416 KB
english, 2016
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