机译:Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperatures
Department of Food Science, Gyeongnam National University of Science and Technology;
Department of Biochemistry & Molecular Biology, Hajee Mohammad Danesh Science & Technology University;
Fermentation temperatures; Kimchi; Lactic acid bacteria; Microbial diversity; Multiplex-polymerase chain reaction; Organic acids;