Scientific knowledge in traditional fermented foods
Bibliographic Data
| ID | 5222970 |
|---|---|
| Authors | Dae Young Kwon (0009-0001-7566-2995, Korea Food Research Institute, corresponding author) |
| Year | 2018 |
| Volume | 5 |
| Issue | 3 |
| Pages | 153-154 |
| Publication date | 2018-09-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2018.09.001 |
| OpenAlex | W2893977254 |
| Language | EN |
| Citations received | 1 |
| References cited | 3 |
Biochemical engineering · Biology · Business · Fermentation · Chemistry · Culinary Culture and Tourism · Engineering · Food Quality and Safety Studies · Probiotics and Fermented Foods · Biotechnology · Food Science
| Unique citing works | 1 |
|---|---|
| Citations per year | 0,14 |
| Citation span | 2019 - 2019 (1) |
| Citation velocity | historical |
| Highly cited | No |
| Citation types | Neutral: 1 |