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Gan-Erdene Otgonbayar
Gan-Erdene Otgonbayar
Chungbuk National University
Fermentation
Chemistry
Lactic acid
Leuconostoc
Mannitol
5
Papers
57
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Garlic is a source of major lactic acid bacteria for early-stage fermentation of cabbage-kimchi
2015
Food Science and Biotechnology
Sae Bom Lim
So Yeon Shin
Jin-Seok Moon
Gan-Erdene Otgonbayar
Wooha Joo
Soo Jin Lee
Che Ok Jeon
Nam-Soo Han
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Citations (11)
Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan
2012
Korean Journal of Food Science and Technology
Seung-Kee Cho
Jin-Seok Moon
Yujin Kim
Ji-Eun Kim
Hwayoung Choi
Ji Eun Ahn
Gan-Erdene Otgonbayar
Hyun-Ju Eom
Tae Jip Kim
Yeon Mi Kim
Hye-Rim Kim
Nam-Soo Han
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Citations (8)
Mannitol Production by Leuconostoc citreum KACC 91348P Isolated from Kimchi
2011
Journal of Microbiology and Biotechnology
Gan-Erdene Otgonbayar
Hyun-Ju Eom
Beom-Soo Kim
Jae-Hyung Ko
Nam-Soo Han
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Citations (37)
Antimicrobial treatment of grapes using sodium hypochlorite in winemaking and its effects on the chemical and sensory characteristics of wines.
2011
Journal of Microbiology and Biotechnology
Ki-Seon Yoo
Ji Eun Ahn
Jin Soo Han
Eunyoung Seo
Gan-Erdene Otgonbayar
Nam-Soo Han
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Citations (1)
Mannitol Accumulation in Fermentation of Kimchi Using Leuconostoc Starters and Their Mutants
2010
Gan-Erdene Otgonbayar
Seung Kee Cho
Hwa Young Choi
Nam-Soo Han
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