Abstract:This study investigated the effects of blue light emitting diode (BLED) irradiation on the quality characteristics of Mukeunji (long‐term fermented kimchi). Mukeunji kimchi broth (MKB) was treated with 460 nm BLED (irradiance 375 J/s∙m2) under refrigerated storage conditions. The effects of BLED irradiation on microbial growth were evaluated over the 3‐day storage period at 4°C. The quality attributes of the MKB, including color, pH, and antioxidant activity, were also assessed during the storage period. No si… Show more
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