Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics
Do-Yeon Lee, Sung Hee Park, Seong-Eun Park, Eunju Kim, Hyun‐Woo Kim, Seung-Ho Seo, Kwang‐Moon Cho, Sun Jae Kwon, Tae Woong Whon, Sung Gi Min, Yun‐Jeong Choi, Seong Woon Roh, Hye‐Young Seo, Hong-Seok Son, Hong-Seok Son
Topics & Concepts
TerroirFood scienceFlavorBiologyFermentation in food processingFermentationWineBacteriaLactic acidGeneticsFood Quality and Safety StudiesNutrition, Health and Food BehaviorProbiotics and Fermented Foods