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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,...

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Publicat a:Food Sci Biotechnol
Autors principals: Choi, Yun-Jeong, Jang, Mi-Soon, Lee, Mi-Ai
Format: Artigo
Idioma:Inglês
Publicat: The Korean Society of Food Science and Technology 2016
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Accés en línia: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
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