Open AccessChange of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
Author(s) -
DongGeon Nam,
Se−Na Kim,
Yearn–Ik Choi,
Yong-Xie Jin,
Mi-Ran Yang,
Hye-Kyung Han,
AeJin Choi
Publication year - 2017
Publication title -
han-guk sikpum jori gwahakoeji
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