Open AccessQuality Characteristics of Kimchi Seasoning with Black Garlic
Author(s) -
KwangWon Yu,
Jong-Hyun Hwang,
Jong-Hwa Keum,
Kyung-Haeng Lee
Publication year - 2016
Publication title -
the korean journal of food and nutrition
Language(s) - English
Resource type - Journals
eISSN - 2287-4992
pISSN - 1225-4339
DOI - 10.9799/ksfan.2016.29.5.677
Subject(s) - seasoning , flavor , lightness , food science , taste , chemistry , raw material , physics , organic chemistry , optics
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