Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 16 Issue 2
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- Pages.169-174
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- 1984
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- 0367-6293(pISSN)
Changes of Organic Acids and Volatile Flavor Compounds in Kimchis Fermented with Different Ingredients
재료의 종류에 따른 김치의 유기산 및 휘발성 향미 성분의 변화
- Ryu, Jai-Yeon (Department of Food and Nutrition University) ;
- Lee, Hye-Seong (Department of Food and Nutrition University) ;
- Rhee, Hei-Soo (Department of Food and Nutrition University)
- Published : 1984.06.30
Abstract
The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at
김치의 주재료인 배추와 부재료를 한가지씩 첨가한 각 시료들을
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