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February 8, 2024LWTOpen Access

A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions

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DLDo-Yeon LeeSPSeong-Eun ParkEKEun-Ju Kim

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Lee et al. (2024) studied this question.

synapsesocial.com/papers/68e7b3d4b6db64358770da26https://doi.org/10.1016/j.lwt.2024.115838
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