The influence of red pepper powder on the density of Weissella koreensis during kimchi fermentation

Scientific Reports

Volumn 5, Issue , 2015, Pages

  Kang, Bo Kyoung ^a,b   Cho, Min Seok ^a,b   Ahn, Tae Young ^b   Lee, Eui Seok ^c   Park, Dong Suk ^a  

^a National Institute of Animal Science   (South Korea)

^b Dankook University   (South Korea)

^c Korea University College of Medicine   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BRASSICA; FERMENTATION; METABOLISM; PEPPER; WEISSELLA;

BRASSICA; CAPSICUM; FERMENTATION; WEISSELLA;

EID: 84946088321     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep15445     Document Type: Article

References (16)

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