Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
对韩国传统发酵蔬菜泡菜进行蛋白质组学评估，并比较中国和韩国生产的泡菜。
期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-020-04777-9
Lee, Hae-Won; Yoon, So-Ra; Yang, Ji-Su; Lee, Hee Min; Kim, Su-Ji; Lee, Jae Yong; Hwang, In Min; You, Su-Yeon; Ha, Ji-Hyoung
