Open AccessChange of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
Author(s) -
DongGeon Nam,
Se-Na Kim,
Youngmin Choi,
Yong-Xie Jin,
Mi-Ran Yang,
Hye-Kyung Han,
AeJin Choi
Publication year - 2017
Publication title -
korean journal of food and cookery science
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2017.33.2.162
Subject(s) - fermentation , food science , chemistry , sugar , reducing sugar , lactic acid , folic acid , leafy vegetables , bacteria , biology , medicine , genetics
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