Quality Changes of Nabak Kimchi During Storage with Different Levels of Fermentation |
Lim, Su-Youn
(Department of Food and Nutrition, Ewha Womans University)
Lee, Hye-Ran (Department of Food and Nutrition, Ewha Womans University) Lee, Jong-Mee (Department of Food and Nutrition, Ewha Womans University) |
1 |
CO2 Production in Fermentation of Dongchimi(Pickled Radish Roots, Watery Radish Kimichi)
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2 |
한국의 맛
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3 |
며느리에게 주는 요리책
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4 |
The Effect of low molecular weight chitosan and other preservatives on the characteristics of kimchi during fermentation
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5 |
Use of dinitrosalicylic acid reagent for determination of reducing sugar
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DOI |
6 |
Official methods of analysis of the Association of Official Analytical Chemist
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7 |
The changes of the content of carbon dioxide, alcohols and volatile organic acids in Kimchis fermented with different ingredients
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8 |
한국의 맛 김치
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9 |
Effect of Kugija(Lycium chinensis Miller) Extract on the Fermentation of Nabak kimchi
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10 |
Bergey's Manual of Systematic Bacteriology, 2
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11 |
PC/SAS 해설
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12 |
Effect of NaCl Concentration and Fermentation Temperature on the Quality of Mul-kimchi
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13 |
The Influence of Temperature on Fermentation of Kimchi
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14 |
한국의 발효식품
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15 |
김치 加工法에 있어서의 朝鮮初期와 後期의 比較 考察
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16 |
Kimchi Preparation with Brined Chinese Cabbage and Seasoning Mixture Stored Separately
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17 |
The changes of nonvolatile organic acids in radish Kimchi during fermentation
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18 |
The Changes of Vitamin C Content in Yulmoo Mulkimchi According to the Shift of Fermentation Temperature
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19 |
Effect of the Combination of Fermentation Temperature and Time on the Properties of Baechu Kimchi
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20 |
Seasonal Variations of Lactic Acid Bacterial Community in Kimchi
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21 |
The Changes of Vitamin C Content in Yulmoo Mulkimchi According to the Shift of Fermentation Temperature
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22 |
Effect of Fermentation Temjperature on Free Sugar Organic Acid and Volatile Compounds of Kakdugi
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23 |
Changes of Chemical Composition and Microflora in Commercial Kimchi
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24 |
Studies on the Nonvolatile Organic Acids in Kimchis fermented at Different Temperatures
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25 |
Effect of Lactic Acid Bacteria and Temperature on Kimchi Fermentation
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26 |
Effect of ethanolic extract of Schizandra chinensis for the delayed ripening Kimchi preparation
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27 |
Effect of Wasabi (Wasabia japonico Matsum) on the Physicochemical properties of Dongchimi during Fermentation
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DOI |
28 |
Effect of Air Controlled Fermentation on Kimchi Quality
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29 |
Quality properties of the low temperature and long term-fermented Kimchi during fermentation
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30 |
A study on the volatile acids and carbon dioxide producted in different salt Kimchis
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