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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

Hae‐Won Lee, So‐Ra Yoon, Ji-Su Yang, Hee Min Lee, Suji Kim, Jae Yong Lee, In Min Hwang, Su‐Yeon You, Ji‐Hyoung Ha

2020Journal of Food Science and Technology14 citationsDOIOpen Access PDF

Topics & Concepts

ProteomeShotgunShotgun proteomicsBiologyProteomicsFood scienceFermentationGeneGeneticsProbiotics and Fermented FoodsFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides
Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea | Litcius