Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder
Crossref DOI link: https://doi.org/10.1007/s10068-018-0526-7
Published Online: 2018-12-08
Published Print: 2019-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Park, Ji Yeong
Yang, Ji-Hee
Lee, Mi-Ai
Jeong, SuYeon
Yoo, SeungRan http://orcid.org/0000-0003-3339-4379
Text and Data Mining valid from 2018-12-08
Article History
Received: 22 January 2018
Revised: 6 November 2018
Accepted: 28 November 2018
First Online: 8 December 2018