Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation

Lignende værker

• Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce
  af: Jung, Ji Young, et al.
  Udgivet: (2016)
• Whole-Genome Sequencing of Lentibacillus sp. Strain JNUCC-1, Isolated from Fermented Anchovy Sauce (Myeolchi Aekjeot)
  af: Byun, Hoo-Dhon, et al.
  Udgivet: (2020)
• Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation
  af: Choi, Yun-Jeong, et al.
  Udgivet: (2016)
• Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
  af: Lee, Hae-Won, et al.
  Udgivet: (2020)
• Functional Annotation Genome Unravels Potential Probiotic Bacillus velezensis Strain KMU01 from Traditional Korean Fermented Kimchi
  af: Heo, Sojeong, et al.
  Udgivet: (2021)