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1151 637Research article | 2019-10-28
Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation
Boyeon Park , Ji-Su Yang , Eun Woo Moon , Hye-Young Seo and Ji-Hyoung HaJ. Microbiol. Biotechnol. 2019; 29(10): 1580-1590 https://doi.org/10.4014/jmb.1907.07023Keywords:
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