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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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| 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: |
Springer Singapore
2018
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| 主題: | |
| オンライン･アクセス: | 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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