Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability
Crossref DOI link: https://doi.org/10.1007/s10068-018-0387-0
Published Online: 2018-06-01
Published Print: 2018-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Mina K.
Lee, Mi-Ai
Lee, Kwang-Geun http://orcid.org/0000-0001-9389-7547
Funding for this research was provided by:
World Institute of Kimchi (KE1503-4)
Text and Data Mining valid from 2018-06-01
Article History
Received: 1 September 2017
Revised: 18 April 2018
Accepted: 20 April 2018
First Online: 1 June 2018