Open AccessChanges in the taste compounds of Kimchi with seafood added during its fermentation
Author(s) -
Hyeon Gyu Nam,
Mi-Soon Jang,
Kyoung-Chun Seo,
Ki-Ho Nam,
Hee-Yeon Park
Publication year - 2013
Publication title -
han'gug sigpum jeojang yu'tong haghoeji/han-guk sikpum jeojang yutong hakoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2013.20.3.404
Subject(s) - taurine , fermentation , food science , chemistry , valine , hydroxyproline , malic acid , arginine , proline , hypoxanthine , amino acid , lactic acid , nitrite , shrimp , biochemistry , citric acid , biology , nitrate , bacteria , fishery , organic chemistry , genetics , enzyme