Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi |
Choi, A-Reum
(Dept. of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University)
Park, Dong-Il (Dept. of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University) Yoo, Gui-Jae (Dept. of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University) Kim, So-Young (Dept. of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University) Jang, Jae-Bum (Regional Innovation Center, Hoseo University) Chae, Hee-Jeong (Dept. of Food and Biotechnology, and Center for Food Function and Safety, Hoseo University) |
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