Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts-Reference-Cited by-同舟云学术

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Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts

Published:2013-03-31 Issue:3 Volume:42 Page:450-456
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Lim Jeong-Ho,Park Seong-Soon,Jeong Jin-Woong,Park Kee-Jai,Seo Kyoung-Ho,Sung Jung-Min

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201310837321037.pdf

Reference35 articles.

1. Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation

2. Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

3. Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

Cited by 13 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. Selective influence of garlic as a key ingredient in kimchi on lactic acid bacteria in a fermentation model system;Heliyon;2024-01

2. Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach;Gels;2023-06-29

3. Effect of clove powder on quality characteristics and shelf life of kimchi paste;Food Science & Nutrition;2019-01-24

4. Lactic Acid Bacteria and Fermented Fruits and Vegetables;Lactic Acid Bacteria;2019

5. A mathematical model to predict ripening degree of kimchi , a Korean fermented vegetable for meeting consumer preference and controlling shelf life on real time basis;Food Packaging and Shelf Life;2017-06

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