Physicochemical Properties of Long-term Fermented Kimchi-Reference-Cited by-同舟云学术

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Physicochemical Properties of Long-term Fermented Kimchi

Published:2007-03-31 Issue:1 Volume:12 Page:46-50
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Nam Min-Hee,Kong Chang-Suk,Bak Soon-Sun,Lee Yang-Bong,Rhee Sook-Hee,Park Kun-Young

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200714539044993.pdf

Cited by 4 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. Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji;Food Microbiology;2024-02

2. Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation;Preventive Nutrition and Food Science;2023-12-31

3. Rapid manufacture and quality evaluation of long-term fermented kimchi (mukeunji) using Lactobacillus sakei SC1;Food Science and Biotechnology;2015-10

4. Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi);International Journal of Food Science & Technology;2011-08-02

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