Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201423261322397.pdf
Reference31 articles.
1. Selection of Acid-tolerant and Hetero-fermentative Lactic Acid Bacteria Producing Non-proteinaceous Anti-bacterial Substances for Kimchi Fermentation
2. Effect of Solar Salt on the Fermentation Characteristics of Kimchi
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