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13 December 2012

  • curprev 05:1205:12, 13 December 2012‎ Missturtle go talk contribs‎ 189 bytes +189‎ 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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