Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)-Reference-Cited by-同舟云学术

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

Published:2012-04-30 Issue:2 Volume:28 Page:167-174
ISSN:2287-1780
Container-title:Korean journal of food and cookery science
language:en
Short-container-title:Korean journal of food and cookery science

Author:

Hwang In-Guk,Kim Ha-Yun,Hwang Young,Jeong Heon-Sang,Lee Jun-Soo,Kim Hae-Young,Yoo Seon-Mi

Publisher

Korean Society of Food and Cookery Science

Subject

Aerospace Engineering

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfs/JAKO201217034923006.pdf

Cited by 6 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. 비건 김치 발효 중 대사산물과 미생물 군집의 변화;Korean Journal of Food and Cookery Science;2023-06-30

2. Relationship Between Plant Food (Fruits, Vegetables, and Kimchi) Consumption and the Prevalence of Rhinitis Among Korean Adults: Based on the 2011 and 2012 Korea National Health and Nutrition Examination Survey Data;Journal of Medicinal Food;2016-12

3. Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products;Journal of the Korean Society of Food Science and Nutrition;2015-05-31

4. Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi;Journal of the Korean Society of Food Science and Nutrition;2014-07-31

5. Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation;Journal of the Korean Society of Food Science and Nutrition;2013-12-31

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