Effects of Red Peppers on the Its Pungency and Color during Kimchi Fermentation
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구경형
(한국식품개발연구원)
박재복 (한국식품개발연구) 박완수 (한국식품개발연구원) |
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The mixed effect of salvia miltiorrhiza and Glycyrrhiza uralensis on the shelf-life of Kimchi
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Studies on the standardization of Chinese cabbage Kimchi
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Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechu Kimchi
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Development of technology on production of commercial Kimchi products with constant quality
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Effect of onion on dongchimi fermentation
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Separation and quantitation of red pepper major heat principles by reverse-phase HPLC
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DOI |
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Effects of ingredients on fermentation of chinese cabbage Kimchi
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Official method of analysis
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Development of quality control technology and elaboration of codex standard for high-quality exporting Kimchi
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Storage of salted chinese cabbages for Kimchi. I. Physicochemical and microbial changes during salting of Chinese cabbage
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Comparison of quality of red pepper powders produced in Korea
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Quality characteristics of Kimchis with different ingredients
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Determination of pungency due to capsicum by gas-liquid chromatography
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DOI |
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Characteristics of color and pungency in the red pepper for Kimchi
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Library of congress Catalog card No: 57-5908
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Development of automation system for red pepper milling factory
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Antimicrobial characteristics of chitosan and chitosan oligosaccharides
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Quaity attributes of Korean red pepper according to cultivars and growing area
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The future of red pepper powder industry in Korea. ASTA analytical methods 20.1
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A new method for sensory evaluation of red pepper heat
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DOI |
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Kinetic modelling for the prediction of shelf life of Kimchi based on total acidity as a quality index
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