Changes in some physico-chemical pmperties and y-aminobutyiic acid content of kimciii during fermentation and stonge

Journal of Food Science and Nutrition

Volumn 13, Issue 3, 2008, Pages 219-224

  Oh, Suk Heung ^a   Kim, Hye Jin ^a   Kim, Yo Han ^a   Yu, Jin Ju ^a   Park, Ki Bum ^b   Jeon, Jong In ^b  

^a Woosuk University   (South Korea)

^b WiniaMando Co Inc   (South Korea)

Author keywords

Fennentation; GABA; Kimchi; Storage

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 77950814977     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746jfn.2008.13.3.219     Document Type: Article

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