Corrigendum to “Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile” [Food Res. Int. 149 (2021) 110668] (Food Research International (2021) 149, (S0963996921005676), (10.1016/j.foodres.2021.110668))

Hye Seon Song, Se Hee Lee, Seung Woo Ahn, Joon Yong Kim, Jin Kyu Rhee, Seong Woon Roh

Research output: Contribution to journal › Comment/debate

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