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Journal of Food Protection|October 10, 2017
Enrichment Broth for the Detection of Campylobacter jejuni and Campylobacter coli in Fresh Produce and PoultryYoumi Jo, Hye-Min Oh, Yohan Yoon, et al.Journal of Food Science|January 8, 2021
Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separationMyeong-In Jeong, Eun Ji Lee, Shin Young Park, et al.Journal of Food Science and Technology|January 28, 2021
Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and KoreaHae-Won Lee, So-Ra Yoon, Ji-Su Yang, et al.Food Microbiology|September 1, 2018
Viral community predicts the geographical origin of fermented vegetable foods more precisely than bacterial communityMi-Ja Jung, Min-Soo Kim, Ji-Hyun Yun, et al.Pageof 5