Kang, Jisu, Chung, Won-Hyong, Nam, Young-Do, Kim, Daeyoung, Seo, Sung Man, Lim, Seong-Il, Lee, So-Young (2018) Impact of clay minerals on bacterial diversity during the fermentation process of kimchi. Applied Clay Science, 154. 64-72 doi:10.1016/j.clay.2017.12.018
| Reference Type | Journal (article/letter/editorial) | ||
|---|---|---|---|
| Title | Impact of clay minerals on bacterial diversity during the fermentation process of kimchi | ||
| Journal | Applied Clay Science | ||
| Authors | Kang, Jisu | Author | |
| Chung, Won-Hyong | Author | ||
| Nam, Young-Do | Author | ||
| Kim, Daeyoung | Author | ||
| Seo, Sung Man | Author | ||
| Lim, Seong-Il | Author | ||
| Lee, So-Young | Author | ||
| Year | 2018 (March) | Volume | 154 |
| Publisher | Elsevier BV | ||
| DOI | doi:10.1016/j.clay.2017.12.018Search in ResearchGate | ||
| Generate Citation Formats | |||
| Mindat Ref. ID | 10367414 | Long-form Identifier | mindat:1:5:10367414:0 |
| GUID | 0 | ||
| Full Reference | Kang, Jisu, Chung, Won-Hyong, Nam, Young-Do, Kim, Daeyoung, Seo, Sung Man, Lim, Seong-Il, Lee, So-Young (2018) Impact of clay minerals on bacterial diversity during the fermentation process of kimchi. Applied Clay Science, 154. 64-72 doi:10.1016/j.clay.2017.12.018 | ||
| Plain Text | Kang, Jisu, Chung, Won-Hyong, Nam, Young-Do, Kim, Daeyoung, Seo, Sung Man, Lim, Seong-Il, Lee, So-Young (2018) Impact of clay minerals on bacterial diversity during the fermentation process of kimchi. Applied Clay Science, 154. 64-72 doi:10.1016/j.clay.2017.12.018 | ||
| In | (2018) Applied Clay Science Vol. 154. Elsevier BV | ||
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