Quality characteristics of Mul-kimchi added with chlorella water extract-Reference-Cited by-同舟云学术

Quality characteristics of Mul-kimchi added with chlorella water extract

Published:2018-06-30 Issue:2 Volume:61 Page:125-130
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Kim Dong Chung¹,In Man-Jin²^ORCID

Affiliation:

1. Department of Chemical Engineering, Chungwoon University, Incheon 22100, Republic of Korea

2. Department of Human Nutrition and Food Science, Chungwoon University, Hongseong 32244, Republic of Korea

Funder

Chungwoon University

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2018/061/JABC061-02-03.pdf

Reference31 articles.

1. Choi SY, Oh JY, Yoo JY, and Hahn YS. Fermentation properties of Yulmoo Mul-kimchi according to the ratio of water to yulmoo. Korean J Soc Food Sci 1998;14:327-332.

2. Kim HR, Park JE, and Jang MS. Effect of perilla seed paste on the Yulmoo Mul-kimchi during fermentation. Korean J Soc Food Cookery Sci 2002;18:290-299.

3. Effects on the Quality Characteristics of Mul-kimchi with Omija (Schizandra chinensis Baillon) Water Extract

4. Park LY, Jeong TS, and Lee SH. Effects of chaenomelis fructus water extract on the quality characteristics of Mul-kimchi during fermentation. Korean J Food Preserv 2008;15:669-674.

5. Park GS, and Kim GS. Quality characteristics of Allium victorialis Mul-kimchi during fermentation. Korean J Food Cookery Sci 2008;24:829-836.

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