Discrimination between Korean and Chinese Kimchi using inductively coupled plasma-optical emission spectroscopy and mass spectrometry: A multivariate analysis of Kimchi
Suel Hye Hur, Hyo‐Young Kim, Hyoyoung Kim, Yong-Kyoung Kim, Jae-Min An, Ji Hye Lee, Ho Jin Kim, Ho Jin Kim
Topics & Concepts
ChemistryMass spectrometryInductively coupled plasma mass spectrometryFood scienceFermentation in food processingAnalytical Chemistry (journal)ChromatographyBiologyBacteriaLactic acidGeneticsIsotope Analysis in EcologyMetabolomics and Mass Spectrometry StudiesHeavy Metals in Plants