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Ji Yoon Chang

World Institute of Kimchi

Korea, Republic of (South Korea)

  • World Institute of Kimchi

SCHOLARLY PAPERS

2

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168

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Scholarly Papers (2)

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1.

Exploring Flavor Perception Through Metabolite Profiling and Sensory Approaches During Starter Kimchi Fermentation

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Exploring Flavor Perception Through Metabolite Profiling and Sensory Approaches During Starter Kimchi Fermentation

Number of pages: 25 Posted: 09 Jan 2024
Moeun Lee, In Min Hwang, Daun Kim and Ji Yoon Chang
World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi and World Institute of Kimchi
Downloads 101 (705,092)

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Companilactobacillus allii WiKim39, Lactococcus lactis WiKim0124, kimchi starter, Sensory evaluation, electronic tongue

2.

Intracellular Pyruvate in Lactic Acid Bacteria from Kimchi: Correlation with Physiological Activity

Number of pages: 25 Posted: 25 Sep 2023
Jin Yong Kang, Moeun Lee, Jung Hee Song, Eun Ji Choi, So Yeong Mun, Daun Kim, Seul Ki Lim, Namhee Kim and Ji Yoon Chang
World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi and World Institute of Kimchi
Downloads 67 (899,324)

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Kimchi, Lactic acid bacteria, pyruvate, Antioxidant activity, heat treatment