Microbial population dynamics and temperature changes during fermentation of kimjang kimchi

Overview of attention for article published in Journal of Microbiology, October 2008

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In the top 25% of all research outputs scored by Altmetric
Among the highest-scoring outputs from this source (#26 of 842)
High Attention Score compared to outputs of the same age (90th percentile)
High Attention Score compared to outputs of the same age and source (87th percentile)

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Delicious homemade Kimchi (fermented cabbage). It’s alive! Click for a closer look. Fermented foods, such as sauerkraut and…

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