Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation-Reference-Cited by-同舟云学术

Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation

Published:2016-10 Issue:5 Volume:25 Page:1369-1377
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Choi Yun-Jeong,Jang Mi-Soon,Lee Mi-Ai

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-016-0214-4.pdf

Reference38 articles.

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3. Ryu BM, Jeon YS, Song YS, Moon GS. Physicochemical and sensory characteristics of anchovy added kimchi. J. Korean Soc. Food Sci. Nutr. 25: 460–469 (1996)

4. Ku HS, Noh JS, Yoon YR, Kim HJ, Kwon MJ, Cheigh HS, Song YO. Weight reduction and lipid lowering effects of sea tangle added Korean cabbage kimchi. J. Korean Soc. Food Sci. Nutr. 36: 1140–1147 (2007)

5. Jang MS, Park HY, Park JI, Byun HS, Kim YK, Yoon HD. Analysis of nutrient composition of Baechu kimchi (Chinese cabbage kimchi) with seafoods. Korean J. Food Preserv. 18: 535–545 (2011)

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