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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...
Sparad:
| I publikationen: | Foods |
|---|---|
| Huvudupphovsmän: | , , , , , , , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
MDPI
2021
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| Ämnen: | |
| Länkar: | 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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