CellWell record HH-154362
Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use
Huyong Lee; Woori Na; Cheongmin Sohn
Foods ยท 2026
In plain language
Traditional Korean fermented foods exhibit higher microbial diversity during fermentation than commercially produced counterparts, which acidify more rapidly.
- Evidence
- Emerging
- Design
- Primary research (design unspecified)
Cite this record: https://thecellwell.org/studies/HH-154362
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