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Young Bae Chung

World Institute of Kimchi

Korea, Republic of (South Korea)

  • World Institute of Kimchi

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Scholarly Papers (1)

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Changes in Bacterial Composition and Metabolite Profiles During Kimchi Fermentation with Different Garlic Varieties

Number of pages: 24 Posted: 21 Jul 2023
Yun-Jung Choi, Ju-Young Lim, Min-Jung Kang, Ji-Hee Yang, Young Bae Chung, Sung-Hee Park, Sung Gi Min and Mi-Ai Lee
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, Namhae Garlic Research Institute, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
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Kimchi, Garlic, Metabolites, Microbial community, Lactic acid bacteria