Changes of volatile compounds, lactic acid bacteria, pH, and headspace gases in Kimchi, a traditional Korean fermented vegetable product

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 849-854

  Kang, J H ^a   Lee, J H ^a   Min, S ^a   Min, D B ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Headspace gas compositions; Kimchi; Lactic acid bacteria; PH; Volatile compound analysis

Indexed keywords

EID: 0037391094     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08254.x     Document Type: Article

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