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September 28, 2016SHILAP Revista de lepidopterologíaOpen Access

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

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Authors

JPJayanta Kumar PatraDongguk UniversityGDGitishree DasDongguk UniversitySPSpiros ParamithiotisUniversity of Ioannina

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Patra et al. (2016) studied this question.

synapsesocial.com/papers/69dcc70589c4deb67d359c3fhttps://doi.org/10.3389/fmicb.2016.01493
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