Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 4 Issue 1
- /
- Pages.59-63
- /
- 1988
- /
- 2287-1780(pISSN)
- /
- 2287-1772(eISSN)
The changes of pectic substances of $emph{Kimchis}$ with different garlic contents during the fermentation periods
마늘첨가량을 달리한 김치의 펙틴질의 변화
Abstract
The changes of acidity, the content of alcohol-insoluble solid (AIS) and pectic substances of Kimchis which were prepared with various garlic contents and fermentation at
마늘의 첨가량을 달리하여 김치를 제조하고
Keywords