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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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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Technology
2016
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| 主題: | |
| オンライン･アクセス: | 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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