Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage-Reference-Cited by-同舟云学术

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Effect of long-term supercooling preservation using a stepwise algorithm on the freshness of kimchi cabbage

Published:2024-10 Issue: Volume:164 Page:110565
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Park Dong Hyeon^ORCID,Kim MinJi,Park Sung Jin,Lee Mi-Ai,Choi Yun-Jeong,Choi Mi-Jung^ORCID,Park Sung Hee

Publisher

Elsevier BV

Reference40 articles.

1. Freshness indicator for monitoring changes in quality of packaged kimchi during storage;Baek;Food Packaging and Shelf Life,2020

2. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter;Chang;Journal of Food Science,2010

3. Effects of deep freezing temperature for long-term storage on quality characteristics and freshness of lamb meet;Choi;Korean Journal for Food Science of Animal Resources,2018

4. Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation;Choi;LWT,2024

5. Effects of combined treatment with ultraviolet-C irradiation and grape seed extract followed by supercooled storage on microbial inactivation and quality of dongchimi;Choi;LWT-Food Science and Technology,2017

Cited by 1 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. Physicochemical Property Analyses of Deep‐Frozen Kimchi Cabbage during Long‐Term Storage;Journal of Food Quality;2024-01

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