Article Versions Notes

Kim E, Won J-E, Yang S-M, Kim H-J, Kim H-Y. Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry. Foods. 2022; 11(7):909. https://doi.org/10.3390/foods11070909

Kim, Eiseul, Ji-Eun Won, Seung-Min Yang, Hyun-Jae Kim, and Hae-Yeong Kim. 2022. "Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry" Foods 11, no. 7: 909. https://doi.org/10.3390/foods11070909

Kim, E., Won, J.-E., Yang, S.-M., Kim, H.-J., & Kim, H.-Y. (2022). Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry. Foods, 11(7), 909. https://doi.org/10.3390/foods11070909