作者：
Lee, Mi-Hwa [1]
;
Rhee, Jin-Kyu [2]
;
Cha, In-Tae [3]
;
Song, Eun-Ji [3]
;
Song, Hye S. [3]
;
Yim, Kyung J. [3]
;
Seo, Myung-Ji [1]
;
Choi, Jong-Soon [3]
;
Choi, Hak-Jong [3]
;
Yoon, Changmann [3]
;
Nam, Young-Do [4]
;
Roh, Seong W. [1]
作者单位：
Korea Food Res Inst, Fermentat Res Ctr, Songnam 463746, South Korea
[1]
World Inst Kimchi, Gwangju 503360, South Korea
[2]
Korea Basic Sci Inst, Taejon 305806, South Korea
[3]
Incheon Natl Univ, Div Bioengn, Inchon 406772, South Korea
[4]
发布时间
2019-12-18
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