Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.2.189
Reference22 articles.
1. Comparing the properties and functionality of kimchi made with Korean or Japanese Baechu cabbage and recipes;Kim;J Korean Soc Food Sci Nutr,2013
2. Glucosinolates in Chinese Brassica campestris vegetables: Chinese cabbage, purple cai-tai, choysum, pakchoi, and turnip;Chen;Hort Science,2008
3. Change in some characteristics of brined Chinese cabbage of fall cultivars during storage;Lee;Korean J Food Sci Technol,1994
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