| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6288884 | Food Microbiology | 2012 | 5 Pages |
Abstract
⺠Feline calicivirus was reduced during Dongchimi fermentation. ⺠Murine norovirus was reduced during Dongchimi fermentation. ⺠Lactic acid-producing bacteria were increased during Dongchimi fermentation.
Keywords
Related Topics
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Food Science
Authors
Min Hwa Lee, Seung-Hee Yoo, Sang-Do Ha, Changsun Choi,