Enhancing neuroinflammatory modulation and sensory qualities in kimchi: A combined starter culture approach
Kimchi, a traditional Korean fermented food, is valued for its health-promoting properties, primarily attributed to lactic acid bacteria (LAB). Starter cultures are increasingly recognized as a practical solution for achieving standardization in industrial kimchi production, with recent trends highl...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2025-04-01
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| Ráidu: | Journal of Agriculture and Food Research |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2666154325000845 |
| Fáddágilkorat: |
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