Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 20 Issue 4
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- Pages.511-517
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- 1988
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- 0367-6293(pISSN)
Changes in the Taste and Flavour Compounds of Kimchi during Fermentation
김치의 저장중 향미 성분의 변화
- S.Hawer, Woo-Derck (Korea Food Research Institute) ;
- Ha, Jae-Ho (Korea Food Research Institute) ;
-
Seog, Ho-Moon
(Korea Food Research Institute) ;
- Nam, Young-Jung (Korea Food Research Institute) ;
- Shin, Dong-Wha (Department of Food Science and Technology, Chon-buk National University)
- Published : 1988.08.01
Abstract
Kimchi, a traditional vegitable fermented food in Korea, was prepared and fermented at
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