Quality Characteristics of Dipping Sauce Containing Blended Kimchi-Reference-Cited by-同舟云学术

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Quality Characteristics of Dipping Sauce Containing Blended Kimchi

Published:2024-01-31 Issue:1 Volume:53 Page:79-87
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Song Yu Na¹^ORCID,Jung Se Young¹^ORCID,Park Sin Young¹^ORCID,Kim Soo Bin¹^ORCID,Kim Ji Yoon¹^ORCID,Park Jeongah¹^ORCID,Cho Mi Sook¹^ORCID

Affiliation:

1. Department of Nutritional Science & Food Management, Ewha Womans University

Publisher

The Korean Society of Food Science and Nutrition

Link

https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-01-79.pdf

Reference24 articles.

1. aT. 2020 Kimchi industry survey report. 2020 [cited 2023 Sep 8]. Available from: https://www.atfis.or.kr/home/board/FB0003.do?act=read&subSkinYn=N&bpoId=4207&bcaId=0&pageIndex=1.

2. Bang BH, Seo JS, Jeong EJ. A method for maintaining good Kimchi quality during fermentation. Korean J Food Nutr. 2008. 21:51-55.

3. Cho YB, Park WP, Jung EJ, et al. Analysis of volatile compounds in kimchi-flavored steak sauce. Korean J Food Sci Technol. 2002. 34:351-355.

4. Changes in the distribution of body mass index of adults and children in the US population

5. Han GJ, Shin DS, Cho YS, et al. Development of a multi-purpose sauce using kimchi. Korean J Food Cook Sci. 2007. 23:281-287.

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