Cite
HARVARD Citation
Chung, Y. et al. (2021). Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation. Journal of food science. 86 (7), pp. 3195-3204. [Online].
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Chung, Y. et al. (2021). Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation. Journal of food science. 86 (7), pp. 3195-3204. [Online].