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Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at 4°C. The pH value in the sample with the cultured wild ginseng root was higher than that of control grou...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Korean Society of Food Science and Nutrition
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3999808/ https://ncbi.nlm.nih.gov/pubmed/24772409 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2014.19.1.049 |
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