Cite
HARVARD Citation
Lee, H. et al. (2019). Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Lee, H. et al. (2019). Capsaicinoids reduce the viability of a norovirus surrogate during kimchi fermentation. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].