Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder-Reference-Cited by-同舟云学术

Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder

Published:2018-12-08 Issue:3 Volume:28 Page:711-720
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Park Ji Yeong,Yang Ji-Hee,Lee Mi-Ai,Jeong SuYeon,Yoo SeungRan^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-018-0526-7.pdf

Reference28 articles.

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4. Cho YB, Park WP, Jung EJ, Lee MJ, Lee YB. Analysis of volatile compounds in kimchi-flavored steak sauce. Korean J. Food Sci. Technol. 34: 351–355 (2012)

5. Choi JY, Kim KH, Chun JK. Design and evaluation of a microcomputer-based vacuum drying system for Shiitake mushrooms. Korean J. Food Sci. Technol. 19: 550–551 (1987)

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