ABSTRACT This study was carried out to investigate the chemical and microbiological properties of Kimchi contain-ing different amounts of squid and octopus during fermentation at 4°C for 56 days. Kimchi were assigned to on
This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*, a*, b...
To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions ...
Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. ...
This study is being performed to confirm the container effects during the fermentation processes of ...
In this study, we investigated changes in some physico-chemical and biochemical properties of Kimchi...
The objective of this study was to investigate the potential of the application of lactic acid bacte...
Tujuan penelitian adalah untuk menentukan pengaruh lama fermentasi terhadap karakteristik kimia, org...
The objective of this study was to investigate the potential of the application of kimchi LAB as sta...
The use of probiotic starters can improve the sensory and health-promoting properties of fermented f...
ABSTRACT Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lac...
The present study investigated the flavour characteristics and key volatile components of fermented ...
ABSTRACT To develop a starter culture system for the fermentation of mukeunji, we introduced lactic ...
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that ...
Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harm...
The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Luc...
This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*, a*, b...
To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions ...
Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. ...
This study is being performed to confirm the container effects during the fermentation processes of ...
In this study, we investigated changes in some physico-chemical and biochemical properties of Kimchi...
The objective of this study was to investigate the potential of the application of lactic acid bacte...
Tujuan penelitian adalah untuk menentukan pengaruh lama fermentasi terhadap karakteristik kimia, org...
The objective of this study was to investigate the potential of the application of kimchi LAB as sta...
The use of probiotic starters can improve the sensory and health-promoting properties of fermented f...
ABSTRACT Fermentation characteristics and health functionalities of kimchi by inoculating kimchi lac...
The present study investigated the flavour characteristics and key volatile components of fermented ...
ABSTRACT To develop a starter culture system for the fermentation of mukeunji, we introduced lactic ...
Kimchi, a food made of fermented vegetables, is densely populated by indigenous microorganisms that ...
Lactic acid bacteria (LAB) are widely used as starter culture in food fermentation due to their harm...
The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Luc...
This study investigated the physicochemical (pH, moisture, protein, fat, ash, TBA), color (L*, a*, b...
To extend the storage period and to inhibit contamination of Kimchi by Escherichia coli, conditions ...
Recently, many Koreans have started to consume aged kimchi fermented long-term at low temperatures. ...
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