泡菜发酵剂食用培养基的研制及其在泡菜发酵控制中的应用

{"title":"泡菜发酵剂食用培养基的研制及其在泡菜发酵控制中的应用","authors":"C. Jeong, Hye In Ko, Tae Woon Kim","doi":"10.35732/ctlabp.2021.7.2.53","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":10892,"journal":{"name":"Current Topic in Lactic Acid Bacteria and Probiotics","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Development of Edible Medium for Kimchi Starter, and Application of\\n Kimchi Fermentation Control\",\"authors\":\"C. Jeong, Hye In Ko, Tae Woon Kim\",\"doi\":\"10.35732/ctlabp.2021.7.2.53\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":10892,\"journal\":{\"name\":\"Current Topic in Lactic Acid Bacteria and Probiotics\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Current Topic in Lactic Acid Bacteria and Probiotics\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35732/ctlabp.2021.7.2.53\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Topic in Lactic Acid Bacteria and Probiotics","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35732/ctlabp.2021.7.2.53","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}