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Feasibility of using kimchi by-products as a source of functional ingredients.
- Source :
- Applied Biological Chemistry; Dec2016, Vol. 59 Issue 6, p799-806, 8p
- Publication Year :
- 2016
Details
- Language :
- English
- ISSN :
- 24680834
- Volume :
- 59
- Issue :
- 6
- Database :
- Supplemental Index
- Journal :
- Applied Biological Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 119974161
- Full Text :
- https://doi.org/10.1007/s13765-016-0227-y