Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Myeong-Sin Ko"'
Publikováno v:
The Korean Journal of Food And Nutrition. 28:335-342
We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d58556b12a96e0c496b2fd050c24b026
https://doi.org/10.9799/ksfan.2015.28.3.335
https://doi.org/10.9799/ksfan.2015.28.3.335
