Open AccessQuality characteristics of Mul-kimchi added with chlorella water extract
Author(s) -
Dong Chung Kim,
ManJin In
Publication year - 2018
Publication title -
journal of applied biological chemistry
Language(s) - Vietnamese
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2018.018
Subject(s) - titratable acid , chemistry , lactic acid , food science , fermentation , bacteria , taste , biology , genetics
0-0.1% 10 7 pH, , . pH 3 5 pH 5.14-5.28 4.52-4.59, pH 5.24 4.76 . 6 0.14%, 0.16-0.19% . 4 . 4 . . 4 15 pH , 107 CFU/g .
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