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Kimchi's flavor and taste affected by Kimchi yeast-producing volatile compounds

1996

Kim, H.J. | Yang, C.B. (Hanyang University, Seoul (Korea Republic). Department of Food and Nutrition) | Kang, S.M. (Konkuk University, Seoul (Korea Republic). Department of Microbiological Engineering)

AGROVOC Keywords
alimentos fermentados analyse microbiologique analyse organoleptique aroma chromatographie en phase gazeuse debaryomyces fermented foods flaveur flavour gas chromatography korea republic microbiological analysis organoleptic analysis saccharomyces volatile compounds
Bibliographic information
Volume 24 Issue 4 ISSN 0257-2389
Pagination
pp. 512-518
Other Subjects
Analisis microbiologico; Analisis organoleptico; Compuesto volatil; Republique de coree; Aliment fermente; Cromatografia de gases; Republica de corea; Compose volatil
Language
Korean
Note
Summaries (En, Ko)
1 illus.; 5 tables; 34 ref.
Type
Numerical Data; Bibliography; Summary
1997-08-15
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