Changes in the taste compounds of Kimchi with seafood added during its fermentation
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201319953222820.pdf
Reference52 articles.
1. Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation
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2. Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach;Journal of Agricultural and Food Chemistry;2022-06-08
3. Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota;Foods;2021-11-18
4. Effect of biogenic amine forming and degrading bacteria on quality characteristics of Kimchi;Journal of Applied Biological Chemistry;2020-12-31
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