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Effects of salt type on the metabolites and microbial community in kimchi fermentation.
Lee, Mi-Ai; Choi, Yun-Jeong; Kim, Ye-Sol; Chon, Seo-Yeong; Chung, Young Bae; Park, Sung-Hee; Yun, Ye-Rang; Min, Sung Gi; Yang, Ho-Chul; Seo, Hye-Young.
Affiliation
  • Lee MA; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Choi YJ; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Kim YS; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Chon SY; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Chung YB; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Park SH; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Yun YR; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Min SG; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
  • Yang HC; Jeollanam-do Institute of Health and Environment, Republic of Korea.
  • Seo HY; Kimchi Industry Promotion Division, World Institute of Kimchi, Republic of Korea.
Heliyon ; 8(11): e11360, 2022 Nov.
Article in En | MEDLINE | ID: mdl-36387467
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2022 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Heliyon Year: 2022 Document type: Article Country of publication: