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Reference for difference in kimchi prepared with solar salt vs. purified salt

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Here is a reference for an experiment preparing kimchi using three different varieties of salt: purified salt, solar salt (aged 1 and 3 years) which is Korean brining salt, and bamboo salt. It seems to me that most of the measurements are the same in all respsects: salinity, pH, important microorganisms. The main difference, in the conclusions, is yeast is less with the solar salt, which leads to more stable kimchi which ages better. I figure this reference could go in the article, if somebody wants to read it and figure out what to say.

Lee KW, Shim JM, Kim DW, Yao Zhuang, Kim JA, Kim HJ, Kim JH (April 2018). "Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation". Food Science and Biotechnology. 27 (2): 489–498. doi:10.1007/s10068-017-0251-7. PMID 30263773. {{cite journal}}: Vancouver style error: initials in name 1 (help)

I put the reference in the correct template. I didn't know how very long author lists are handled. -- M.boli (talk) 00:06, 15 April 2021 (UTC) Update put the authors in with vauthors, and fiddled until they looked more or less right. You can copy-paste this template into the article for citation purpose. -- M.boli (talk) 16:01, 15 April 2021 (UTC)[reply]__DTELLIPSISBUTTON__{"threadItem":{"timestamp":"2021-04-15T00:06:00.000Z","author":"M.boli","type":"comment","level":1,"id":"c-M.boli-2021-04-15T00:06:00.000Z-Reference_for_difference_in_kimchi_prepared_with_solar_salt_vs._purified_salt","replies":[]}}-->