Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi

최아름,; 박동일,; 유귀재,; 김소영,; 장재범,; 채희정,

doi:10.3746/jkfn.2009.38.11.1564

Journal of the Korean Society of Food Science and Nutrition

2009

DOI: 10.3746/jkfn.2009.38.11.1564

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Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi

최아름 최아름¹,

박동일 박동일²,

유귀재 유귀재³

et al.

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Cited by 9 publications

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Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi

Cited by 9 publications

References 3 publications

Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1

Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1

Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

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