default author photo

Young Bae Bae Chung

World Institute of Kimchi

Korea, Republic of (South Korea)

  • World Institute of Kimchi

SCHOLARLY PAPERS

1

DOWNLOADS

35

TOTAL CITATIONS

0

Scholarly Papers (1)

Actions:
Email selected abstracts
1.

Effects of Pretreated Garlic on Bacterial Composition and Metabolite Profiles During Kimchi Fermentation

Number of pages: 29 Posted: 19 Nov 2023
Yun-Jung Choi, Ju-Young Lim, Da-Yeong Ko, Kang-Mo Ku, Min Jung Lee, Sung Jin Park, Ji-Hee Yang, Young Bae Bae Chung, Sung-Hee Park, Sung Gi Min and Mi-Ai Lee
World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi, Korea University, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi, World Institute of Kimchi - Research and Development Division Kimchi, World Institute of Kimchi - Research and Development Division Kimchi and World Institute of Kimchi - Research and Development Division Kimchi
Downloads 35 (1,249,711)

Abstract:

Loading...

kimchi, garlic, fermentation, Metabolites, volatile organic compounds