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Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
This study was conducted to examine the effects of the total nitrogen (TN) concentration in anchovy sauce added to kimchi on chemical properties during kimchi fermentation for 56 days. Kimchi was assigned to one of the following five treatments: CTL (No anchovy sauce addition), T-1 (TN 1.16% anchovy...
Kaydedildi:
| Yayımlandı: | Food Sci Biotechnol |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer Singapore
2018
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6085244/ https://ncbi.nlm.nih.gov/pubmed/30263845 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0349-6 |
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