Cite
MLA Citation
Yun-Jeong Choi et al.. “Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria.” Lebensmittel-Wissenschaft + Technologie =, vol. 105, 2019, pp. 118–126. http://access.bl.uk/ark:/81055/vdc_100078552841.0x00005b