Korea, Republic of (South Korea)
World Institute of Kimchi
Companilactobacillus allii WiKim39, Lactococcus lactis WiKim0124, kimchi starter, Sensory evaluation, electronic tongue
Companilactobacillus allii WiKim39, Lactococcus lactis WiKim0124, kimchi starter, Sensory evaluation, electronic tongue, electronic nose
Coffee residue, lactic acid, microbial fermentation, Lactiplantibacillus plantarum
Fermented food, gas chromatography-ion mobility spectrometry, lactic acid bacteria, VOC indicator markers, quality analysis, optimal fermentation period, low-temperature extraction method
Raphanus sativus, kimchi, elemental composition, nutrient elements, toxic elements, Heat map, LDA
Kimchi starter, Metabolite profile, electronic tongue, sensory evaluation, Latilactobacillus sakei WiKim0176
