Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]. (June 2022)

Record Type:: Journal Article
Title:: Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]. (June 2022)
Main Title:: Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]
Authors:: Song, Hye Seon
Lee, Se Hee
Ahn, Seung Woo
Kim, Joon Yong
Rhee, Jin-Kyu
Roh, Seong Woon
Abstract:
Is Part Of:: Food research international. Volume 156(2022)
Journal:: Food research international
Issue:: Volume 156(2022)
Issue Display:: Volume 156, Issue 2022 (2022)
Year:: 2022
Volume:: 156
Issue:: 2022
Issue Sort Value:: 2022-0156-2022-0000
Page Start:
Page End:
Publication Date:: 2022-06
Subjects:: Food -- Analysis -- Periodicals
Food industry and trade -- Periodicals
Food industry and trade -- Canada -- Periodicals
Food Technology -- Periodicals
Food -- Periodicals
Food-Processing Industry -- Periodicals
Aliments -- Industrie et commerce -- Périodiques
Aliments -- Industrie et commerce -- Canada -- Périodiques
Aliments -- Recherche -- Périodiques
Food industry and trade
Canada
Periodicals
Electronic journals
664.005
Journal URLs:: http://www.sciencedirect.com/science/journal/09639969 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodres.2022.110946 ↗
Languages:: English
ISSNs:: 0963-9969
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3982.120000
British Library DSC - BLDSS-3PM
British Library HMNTS - ELD Digital store
Ingest File:: 21579.xml