Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi-Reference-Cited by-同舟云学术

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Published:2017-04-25 Issue:5 Volume:82 Page:1124-1131
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kim Dong Wook¹,Kim Bo-Min¹,Lee Hyeon-Jeong¹,Jang Gwang-Ju¹,Song Seong Hwa¹,Lee Jae-In¹,Lee Sang Bong¹,Shim Jae Min¹,Lee Kang Wook¹,Kim Jeong Hwan¹²,Ham Kyung-Sik³,Chen Feng⁴,Kim Hyun-Jin¹²

Affiliation:

1. Div. of Applied Life Sciences (BK21 plus); Gyeongsang National Univ.; 501 Jinjudaero Jinju Gyeongsang Republic of Korea

2. Dept. of Food Science& Technology, and Inst. of Agriculture and Life Science; Gyeongsang Nat. Univ.; 501 Jinjudaero Jinju Gyeongsang Republic of Korea

3. Dept. of Food Engineering and Solar Salt Biotechnology Research Center; Jeonnam 534-729 Korea

4. Dept. of Food, Nutrition, and Packaging Sciences; Clemson Univ.; SC 29634 USA

Funder

Ministry of Science, ICT and Future Planning

Ministry of Oceans and Fisheries

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13713/fullpdf

Reference44 articles.