Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

Published 2019 View Full Article

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Title
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
Authors
Keywords
Kimchi, Lactic acid bacteria, Fermentation, Flavour, Aroma compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 105, Issue -, Pages 118-126
Publisher
Elsevier BV
Online
2019-02-04
DOI
10.1016/j.lwt.2019.02.001

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