Quality Characteristics of Kimchi with Added Purified Licorice(Glycyrrhiza uralensis) Extract

摘要: The effects of purified licorice (Glycyrrhiza uralensis) extract (PLE) as a sugar substitute on kimchi quality were evaluated by investigating acid formation, growth lactic bacteria, sensory properties, and volatile odor components PLE-added kimchi. pH with higher amounts added PLE increased slightly two or three days ripening. acidity unripened ripened for one day significantly addition PLE, while that decreased (p