Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]

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

doi:10.1016/j.foodres.2022.110946

Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (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 › Article › peer-review

Original language	English (US)
Pages (from-to)	110946
Journal	Food Research International
Volume	156
DOIs	https://doi.org/10.1016/j.foodres.2022.110946
State	Published - Jun 2022
Externally published	Yes

Access to Document

10.1016/j.foodres.2022.110946

Cite this

@article{b359e2a3c66e4c01b81b110e7bd29607,

title = "Corrigendum to {"}Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile{"} [Food Res. Int. 149 (2021) 110668]",

author = "Song, {Hye Seon} and Lee, {Se Hee} and Ahn, {Seung Woo} and Kim, {Joon Yong} and Jin-Kyu Rhee and Roh, {Seong Woon}",

year = "2022",

month = jun,

doi = "10.1016/j.foodres.2022.110946",

language = "English (US)",

volume = "156",

pages = "110946",

journal = "Food Research International",

issn = "0963-9969",

publisher = "Elsevier",

}

TY - JOUR

T1 - Corrigendum to "Effects of the main ingredients of the fermented food, kimchi, on bacterial composition and metabolite profile" [Food Res. Int. 149 (2021) 110668]

AU - Song, Hye Seon

AU - Lee, Se Hee

AU - Ahn, Seung Woo

AU - Kim, Joon Yong

AU - Rhee, Jin-Kyu

AU - Roh, Seong Woon

PY - 2022/6

Y1 - 2022/6

U2 - 10.1016/j.foodres.2022.110946

DO - 10.1016/j.foodres.2022.110946

M3 - Article

C2 - 35650988

SN - 0963-9969

VL - 156

SP - 110946

JO - Food Research International

JF - Food Research International

ER -