JKFN Journal of the Korean Society of Food Science and Nutrition

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Hong GH, Lee SY, Park ES, Park KY.  Changes in Microbial Community by Salt Content in Kimchi during Fermentation.  Journal of the Korean Society of Food Science and Nutrition 2021;50:648-653.  https://doi.org/10.3746/jkfn.2021.50.6.648
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