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Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and...

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Publicado en:Foods
Autores principales: Lee, Hye Jin, Lee, Min Jung, Choi, Yun-Jeong, Park, Sung Jin, Lee, Mi-Ai, Min, Sung Gi, Park, Sung-Hee, Seo, Hye-Young, Yun, Ye-Rang
Formato: Artigo
Lenguaje:Inglês
Publicado: MDPI 2021
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Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7919035/
https://ncbi.nlm.nih.gov/pubmed/33671949
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020423
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