Quality characteristics of kimchi added with Allium hookeri root

Journal of the Korean Society of Food Science and Nutrition

Volumn 42, Issue 10, 2013, Pages 1649-1655

  You, Bo Ram ^a   Kim, Hyun Ju ^a  

^a World Institute of Kimchi   (South Korea)

Author keywords

Allium hookeri root; Kimchi; Quality; Sensory evaluation

Indexed keywords

ALLIUM; ALLIUM HOOKERI; BRASSICA OLERACEA VAR. CAPITATA;

EID: 84908412591     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2013.42.10.1649     Document Type: Article

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