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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...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2018
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| Assuntos: | |
| Acesso em linha: | 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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