Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments-Reference-Cited by-同舟云学术

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Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments

Published:2013-12 Issue:5 Volume:19 Page:49-58
ISSN:2466-0752
Container-title:Culinary Science & Hospitality Research
language:en
Short-container-title:culinarysciencehospitalityresearch

Author:

강현우

Publisher

Culinary Society of Korea

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of various seasoning ingredients on the accumulation of biogenic amines in kimchi during fermentation;Food Chemistry;2022-06

2. Natural Preservatives Containing Garlic Extract Effects on the Physicochemical and Microbiological Characteristics of Kimchi;Journal of the Korean Society of Food Science and Nutrition;2021-05-31

3. Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi;Korean Journal of Food Preservation;2020-08

4. Occurrence and Reduction of Biogenic Amines in Kimchi and Korean Fermented Seafood Products;Foods;2019-11-04

5. Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi;Foods;2019-03-24

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