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Journal: Fermentation, 2021
Volume: 7
Number: 271
271
Article: Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties
Authors: by Gee Hyeun Choi, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel and Svetoslav Dimitrov Todorov
Link: https://www.mdpi.com/2311-5637/7/4/271

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