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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by shotgun proteomics. A total of 250 proteins were annotated, and 29 of these w...

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Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Lee, Hae-Won, Yoon, So-Ra, Yang, Ji-Su, Lee, Hee Min, Kim, Su-Ji, Lee, Jae Yong, Hwang, In Min, You, Su-Yeon, Ha, Ji-Hyoung
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2020
Matèries:
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7813951/
https://ncbi.nlm.nih.gov/pubmed/33505084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04777-9
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