Quality characteristics of kimchi with Allium hookeri root powder added
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201304260598359.pdf
Reference33 articles.
1. Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation
2. Resistance ofLactobacillus plantarumKCTC 3099 from Kimchi to Oxidative Stress
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1. Macrophage Activation of Postbiotics Fractions Prepared from Lactic Acid Bacteria Isolated from Kimchi;Current Topic in Lactic Acid Bacteria and Probiotics;2024-06
2. Changes in Microbial Community by Salt Content in Kimchi during Fermentation;Journal of the Korean Society of Food Science and Nutrition;2021-06-30
3. Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China;Korean Journal of Food Preservation;2016-12
4. Changes in volatile flavor compounds in steam-dried Allium hookeri root;Food Science and Biotechnology;2016-10
5. Physicochemical and antioxidant properties in Allium hookeri by hot air-and freeze-drying methods;Korean Journal of Food Preservation;2016-02
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