The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
about
Red pepper powder is a crucial factor that influences the ontogeny of Weissella cibaria during kimchi fermentationHealth benefits of fermented foods.New insight and metrics to understand the ontogeny and succession of Lactobacillus plantarum subsp. plantarum and Lactobacillus plantarum subsp. argentoratensis.Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation.
P2860
The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
The influence of red pepper po ...... is during kimchi fermentation.
@ast
The influence of red pepper po ...... is during kimchi fermentation.
@en
type
label
The influence of red pepper po ...... is during kimchi fermentation.
@ast
The influence of red pepper po ...... is during kimchi fermentation.
@en
prefLabel
The influence of red pepper po ...... is during kimchi fermentation.
@ast
The influence of red pepper po ...... is during kimchi fermentation.
@en
P2093
P2860
P356
P1433
P1476
The influence of red pepper po ...... sis during kimchi fermentation
@en
P2093
Bo Kyoung Kang
Dong Suk Park
Min Seok Cho
Tae-Young Ahn
P2860
P2888
P356
10.1038/SREP15445
P407
P50
P577
2015-10-26T00:00:00Z