Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
作者： Hong‐Sik Cheigh , Kun‐Young Park , C. Y. Lee
DOI: 10.1080/10408399409527656
关键词: Lactic acid 、 Fermentation 、 Food science 、 Organoleptic 、 Food microbiology 、 Microorganism 、 Biology 、 Ascorbic acid 、 Food preservation 、 Raw material
摘要: … "3 Fermented vegetables or salt-pickled vegetables have … Even though the same formulation is used, the composition, … kimchi, fresh sour taste, fresh sour odor, and crispy texture are …
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