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Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder
The effects of five different drying conditions on kimchi powder quality were determined by comparatively analyzing their physicochemical characteristics, volatile profile, and sensory evaluations. The moisture content of the kimchi powder obtained by each method was < 10%, and the yield after dr...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Singapore
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6484064/ https://ncbi.nlm.nih.gov/pubmed/31093428 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-018-0526-7 |
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