Work

Effect of Enterotoxigenic Escherichia coli on Microbial Communities during Kimchi Fermentation

Year: 2021

Type: article

Abstract: Woojung Lee, Hyo Ju Choi, Hyunwoo Zin, Eiseul Kim, Seung-Min Yang, Jinhee Hwang, Hyo-Sun Kwak, Soon Han Kim, and Hae-Yeong Kim. J. Microbiol. Biotechnol. 2021;31:1552-8. https://doi.org/10.4014/jmb.2108.08038

Source: Journal of Microbiology and Biotechnology

DOI: 10.4014/jmb.2108.08038

Authors: Woojung Lee, Hyo Ju Choi, Hyunwoo Zin, Eiseul Kim, Seung-Min Yang, Jinhee Hwang, Hyo-Sun Kwak, Soon Han Kim, Hae-Yeong Kim

Institutions: Ministry of Food and Drug Safety, Kyung Hee University, National Institute of Food and Drug Safety Evaluation

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: bronze

Funder: Ministry of Food and Drug Safety

Awards: G5069128669, G8350921970

OpenAlex ID: W3197635255

FWCI: 0.37

Cites: 33

Cited by: 7

Related to: 10