Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation.
Saved in:
| Title: | Effect of the cultivation region of kimchi cabbage on the microbial and metabolic profiles of kimchi during fermentation. |
|---|---|
| Authors: | Bae CI; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Gwak YS; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea., Lim JY; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea., Min SG; Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. Electronic address: mijukim@khu.ac.kr., Kim MJ; Institute of Life Sciences & Resources and Department of Food Science & Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea. Electronic address: skmin@wikim.re.kr. |
| Source: | Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt B), pp. 148428. Date of Electronic Publication: 2026 Feb 13. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2026.148428 |
