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March 22, 2022FoodsOpen Access

Diversity of a Lactic Acid Bacterial Community during Fermentation of Gajami-Sikhae, a Traditional Korean Fermented Fish, as Determined by Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry

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Authors

EKEiseul KimJWJi-Eun WonSYSeung-Min Yang

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Kim et al. (2022) studied this question.

synapsesocial.com/papers/6a9d0085e2874192d8a8aad8https://doi.org/10.3390/foods11070909
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