연구동향 분석

Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance

Lenny S. F. Ahmadsah Sung-Gi Min Seon-Kyeong Han ( Yeun Hong ) HAE YEONG KIM 2015년

논문상세정보
인용/피인용
' Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • kimchi
  • lactic acid bacteria
  • low salt
  • pcr-dgge
  • sensory evaluation
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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' Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance' 의 참고문헌

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