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Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation
The effects of supplementing kimchi with acetic acid (TSA)- and citric acid (TSC)-treated skate were investigated during the fermentation process. The chemical and microbiological properties of the product were also investigated. The quality parameters of kimchi were determined by measuring the pH,...
Shranjeno v:
| izdano v: | Food Sci Biotechnol |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The Korean Society of Food Science and Technology
2016
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049259/ https://ncbi.nlm.nih.gov/pubmed/30263418 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0214-4 |
| Oznake: |
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