Cite
HARVARD Citation
Choi, Y. et al. (2019). Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. Lebensmittel-Wissenschaft + Technologie =. pp. 118-126. [Online].
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Choi, Y. et al. (2019). Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria. Lebensmittel-Wissenschaft + Technologie =. pp. 118-126. [Online].