Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
Crossref DOI link: https://doi.org/10.1007/s10068-023-01469-w
Published Online: 2023-11-24
Published Print: 2024-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Seo, Won Ho
You, Youngsang
Baek, Hyung Hee
Text and Data Mining valid from 2023-11-24
Version of Record valid from 2023-11-24
Article History
Received: 13 July 2023
Revised: 21 September 2023
Accepted: 12 October 2023
First Online: 24 November 2023
Declarations
:
: The authors declare no competing financial interest.