Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Year: 2014
Type: review
Source: Journal of Medicinal Food
Authors: Kun-Young Park, Ji-Kang Jeong, Young-Eun Lee, James W. Daily
Institutions: Pusan National University, Wonkwang University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W1595230652