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Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance.
J Microbiol Biotechnol. 2015 Dec 28;25(12):2049-57. doi: 10.4014/jmb.1506.06058.
J Microbiol Biotechnol. 2015.
PMID: 26370801
Free article.
Identification of LAB and Fungi in Laru, a Fermentation Starter, by PCR-DGGE, SDS-PAGE, and MALDI-TOF MS.
Ahmadsah LSF, Kim E, Jung YS, Kim HY.
Ahmadsah LSF, et al.
J Microbiol Biotechnol. 2018 Jan 28;28(1):32-39. doi: 10.4014/jmb.1705.05044.
J Microbiol Biotechnol. 2018.
PMID: 29081085
Free article.
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