In:
Journal of Food Science, Wiley, Vol. 82, No. 5 ( 2017-05), p. 1124-1131
Abstract:
This study indicates that the change of the mineral profile caused by the different salt treatments was one of the main causes for the differences of the bacterial profiles of the 2 kimchi products. The changes of the bacterial profiles led to a change of the kimchi metabolite profiles associated with sensory and nutritional qualities.
Type of Medium:
Online Resource
ISSN:
0022-1147
,
1750-3841
DOI:
10.1111/jfds.2017.82.issue-5
DOI:
10.1111/1750-3841.13713
Language:
English
Publisher:
Wiley
Publication Date:
2017
detail.hit.zdb_id:
2006705-7
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