Fermentation control of kimchi by high-pressure treatment and characteristics

Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu

Volumn 16, Issue 2, 2006, Pages 167-178

  Sasagawa, Akihiko ^a   Hoshino, Jun ^b   Kobayashi, Atsushi ^b   Nishiumi, Tadayuki ^c   Suzuki, Atsushi ^c   Fujii, Tomoyuki ^d   Konishi, Tetsuya ^d   Yamazaki, Akira ^b   Yamada, Akifumi ^a  

^a NAGAOKA UNIVERSITY OF TECHNOLOGY   (Japan)

^b Echigoseika Co Ltd   (Japan)

^c NIIGATA UNIVERSITY   (Japan)

^d NIIGATA UNIVERSITY OF PHARMACY AND APPLIED LIFE SCIENCES   (Japan)

Author keywords

Fermentation; High pressure treatment; Kimchi; Lactic acid bacteria; Sensory test; Yeast

Indexed keywords

EID: 33745181976     PISSN: 0917639X     EISSN: 13481940     Source Type: Journal    
DOI: 10.4131/jshpreview.16.167     Document Type: Article

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