Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
Won Ho Seo, Youngsang You, Hyung Hee Baek
Topics & Concepts
HexanalSaltingDimethyl trisulfideChemistryDimethyl disulfideAromaFood scienceFlavorFermentationBrineSulfurOrganic chemistryFood Quality and Safety StudiesFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities