Comparing the Properties and Functionality of Kimchi Made with Korean or Japanese Baechu Cabbage and Recipes
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/JAKO201314358627974.pdf
Reference35 articles.
Cited by 5 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. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability;Food Science and Biotechnology;2018-06-01
2. Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’;Korean Journal of Food Preservation;2018-04-30
3. Quality characteristics of kimchi prepared with cut Kimchi cabbages during the short-term storage;Korean Journal of Food Preservation;2017-04
4. Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China;Korean Journal of Food Preservation;2016-12
5. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages;Korean Journal of Food Preservation;2013-12-30
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