Article Versions Notes

Choi GH, Fugaban JII, Dioso CM, Vazquez Bucheli JE, Holzapfel WH, Todorov SD. Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties. Fermentation. 2021; 7(4):271. https://doi.org/10.3390/fermentation7040271

Choi, Gee Hyeun, Joanna Ivy Irorita Fugaban, Clarizza May Dioso, Jorge Enrique Vazquez Bucheli, Wilhelm Heinrich Holzapfel, and Svetoslav Dimitrov Todorov. 2021. "Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties" Fermentation 7, no. 4: 271. https://doi.org/10.3390/fermentation7040271

Choi, G. H., Fugaban, J. I. I., Dioso, C. M., Vazquez Bucheli, J. E., Holzapfel, W. H., & Todorov, S. D. (2021). Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties. Fermentation, 7(4), 271. https://doi.org/10.3390/fermentation7040271