ArticleFoods (Basel, Switzerland)2022

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.

Eiseul Kim et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.