Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.

Lee, Hae-Won; Yoon, So-Ra; Yang, Ji-Su; Lee, Hee Min; Kim, Su-Ji; Lee, Jae Yong; Hwang, In Min; You, Su-Yeon; Ha, Ji-Hyoung

Lee, Hae-Won; Yoon, So-Ra; Yang, Ji-Su; Lee, Hee Min; Kim, Su-Ji; Lee, Jae Yong; Hwang, In Min; You, Su-Yeon; Ha, Ji-Hyoung.

Afiliación

Lee HW; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Yoon SR; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Yang JS; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Lee HM; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Kim SJ; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Lee JY; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Hwang IM; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
You SY; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.
Ha JH; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755 Republic of Korea.

J Food Sci Technol ; 58(1): 389-396, 2021 Jan.

Article en En | MEDLINE | ID: mdl-33505084

Palabras clave

Geographical origin; Kimchi; Proteomic analysis; Shotgun proteomics

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article