Author:
Gwak Hyun Jung,Lee Jong-Hee,Kim Tae-Woon,Choi Hak-Jong,Jang Ja-Young,Lee Sang Il,Park Hae Woong
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference35 articles.
1. Jeong SH, Lee HJ, Jung JY, Lee SH, Seo HY, Park WS, Jeon CO. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. Int. J. Food Microbiol. 160: 252–259 (2013)
2. Ko JA, Kim WY, Park HJ. Effects of microencapsulated allyl isothiocyanate (AITC) on the extension of the shelf-life of kimchi. Int. J. Food Microbiol. 153: 92–98 (2012)
3. Lee KW, Park JY, Chun J, Han NS, Kim JH. Importance of Weissella species during kimchi fermentation and future works. Microbiol. Biotechnol. Lett. 38: 341–348 (2010)
4. Kim J, Bang J, Beuchat LR, Kim H, Ryu J-H. Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiol. 32: 20–31 (2012)
5. Lee J-Y, Kim C-J, Kunz B. Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages. Meat Sci. 72: 437–445 (2006)
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