Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product

✍ Scribed by J.H. Kang; J.H. Lee; S. Min; D.B. Min

• Book ID: 108825107
• Publisher: Institute of Food Technologists
• Year: 2003
• Tongue: English
• Weight: 655 KB
• Volume: 68
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2003.tb08254.x