Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness.

Yoon, So-Ra; Dang, Yun-Mi; Kim, Su-Yeon; You, Su-Yeon; Kim, Mina K; Ha, Ji-Hyoung.

Yoon SR; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
Dang YM; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
Kim SY; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
You SY; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
Kim MK; Department of Food Science and Human Nutrition, Jeonbuk National University, Jeollabuk-do 54896, Korea.
Ha JH; Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.

Foods ; 10(1)2021 Jan 04.

Article en En | MEDLINE | ID: mdl-33406748