File:Figure 3.png

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Fig. 3. % composition of lactic acid bacterial isolates Lc. citreum and W. koreensis during kimchi fermentation. The kimchi is fermented at 10ºC for 90 days. Data obtained from [2].

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current05:12, 13 December 2012Thumbnail for version as of 05:12, 13 December 2012542 × 260 (13 KB)Missturtle go (talk | contribs)Fig. 3. % composition of lactic acid bacterial isolates Lc. citreum and W. koreensis during kimchi fermentation. The kimchi is fermented at 10ºC for 90 days. Data obtained from [2].

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