Research Article
Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi
Table 2
Organic acid production from encapsulated and nonencapsulated LAB inoculated radish kimchi samples after 21 days of fermentation at 37°C.
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