Starter Cultures for Kimchi Fermentation-Reference-Cited by-同舟云学术

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Starter Cultures for Kimchi Fermentation

Published:2015-05-28 Issue:5 Volume:25 Page:559-568
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:Journal of Microbiology and Biotechnology

Author:

Lee Mo-Eun,Jang Ja-Young,Lee Jong-Hee,Park Hae-Woong,Choi Hak-Jong,Kim Tae-Woon

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Cited by 105 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. Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles;International Journal of Food Microbiology;2024-12

2. Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation;Food Bioscience;2024-10

3. Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation control;Heliyon;2024-09

4. Evaluation of growth behavior of lactic acid bacteria isolated from kimchi via kinetic modeling;LWT;2024-07

5. Microbial community structure of plant-based meat alternatives;npj Science of Food;2024-05-13

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