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Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.
Min, Sung-Gi; Kim, Mi-Ju; Jeon, Jun-Young; Kim, Hae-Yeong; Han, Eung Soo.
Afiliação
  • Min SG; Research and Development Division, World Institute of Kimchi, Gwangju, 61775 Korea.
  • Kim MJ; Institute of Life Science & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
  • Jeon JY; Research and Development Division, World Institute of Kimchi, Gwangju, 61775 Korea.
  • Kim HY; Research and Development Division, World Institute of Kimchi, Gwangju, 61775 Korea.
  • Han ES; Institute of Life Science & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin, 17104 Republic of Korea.
Food Sci Biotechnol ; 31(2): 221-229, 2022 Feb.
Article em En | MEDLINE | ID: mdl-35186352
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2022 Tipo de documento: Article