A GC-MS based metabolomics approach to determine the effect of salinity on Kimchi
Author:
Funder
Korean Government
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
1. Microbial population dynamics of kimchi, a fermented cabbage product;Cho;FEMS Microbiology Letters,2006
2. Novel multiplex PCR for the detection of lactic acid bacteria during kimchi fermentation;Cho;Molecular and Cellular Probes,2009
3. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product;Choi;Antonie Van Leeuwenhoek,2003
4. Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens;Haque;Food Control,2015
5. Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation;Jeong;International Journal of Food Microbiology,2013
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