Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage
Sung‐Gi Min, Mi‐Ju Kim, Jun-young Jeon, Hae‐Yeong Kim, Eung Soo Han
Topics & Concepts
FermentationFood scienceSweetnessLactic acidIngredientChemistryMannitolBiologySugarBacteriaBiochemistryGeneticsFood Quality and Safety StudiesFermentation and Sensory AnalysisTea Polyphenols and Effects