Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of Kimchi quality

Food Control

Volumn 19, Issue 7, 2008, Pages 662-669

  Kim, Young Soon ^a   Kim, Yoon Sook ^b   Kim, Seong Yeong ^a   Whang, Jong Hyun ^c   Suh, Hyung Joo ^a  

^a Korea University   (South Korea)

^b Korea Food Research Institute   (South Korea)

^c Chungju National University   (South Korea)

Author keywords

Kimchi; Omija; Plum; Prunus mume; Schizandra chinensis; Sensory evaluation

Indexed keywords

BACTERIA (MICROORGANISMS); KLEBSIELLA PNEUMONIAE; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; LEUCONOSTOC CITREUM; LEUCONOSTOC MESENTEROIDES; PICHIA; PICHIA MEMBRANIFACIENS; PRUNUS; PRUNUS DOMESTICA; PRUNUS MUME; SCHISANDRA CHINENSIS; SCHISANDRACEAE; WEISSELLA KOREENSIS;

EID: 38649113605     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2007.07.006     Document Type: Article

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