Changes of organic acids and volatile flavor compounds in kimchis [cabbages, onions, garlic, pepper] fermented with different ingredients
1984
Ryu, J.Y. | Lee, H.S. | Rhee, H.S. (Seoul National Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 169-174
Other Subjects
Acidos organicos; Composicion; Fermentacion; Republique de coree; Variete; Republica de corea
Language
Korean
Note
7 tables; 12 ref. Summaries (En, Ko)
Type
Summary
1986-08-15
AGRIS AP
Data Provider
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