Seo, H.; Bae, J.-H.; Kim, G.; Kim, S.-A.; Ryu, B.H.; Han, N.S.
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods 2021, 10, 1435.
https://doi.org/10.3390/foods10061435
AMA Style
Seo H, Bae J-H, Kim G, Kim S-A, Ryu BH, Han NS.
Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods. 2021; 10(6):1435.
https://doi.org/10.3390/foods10061435
Chicago/Turabian Style
Seo, Hee, Jae-Han Bae, Gayun Kim, Seul-Ah Kim, Byung Hee Ryu, and Nam Soo Han.
2021. "Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation" Foods 10, no. 6: 1435.
https://doi.org/10.3390/foods10061435
APA Style
Seo, H., Bae, J.-H., Kim, G., Kim, S.-A., Ryu, B. H., & Han, N. S.
(2021). Suitability Analysis of 17 Probiotic Type Strains of Lactic Acid Bacteria as Starter for Kimchi Fermentation. Foods, 10(6), 1435.
https://doi.org/10.3390/foods10061435