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천종식 / Jon Jongsik Chun

(주) CJ 바이오사이언스 대표이사 / 서울대학교 생명과학부 교수 / 한국과학기술한림원 정회원



스마일바이오미 시민과학프로젝트 신청하기

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[Tutorial] Exploring kimchi microbiota

Kimchi is a traditional side dish made from salted and fermented vegetables. When the fermentation is right, the pH of the cabbage kimchi reaches ~4.2.

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