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Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation.

Sung Jin ParkMin Jung LeeYun-Jeong ChoiMi-Ai LeeSung Gi MinHye-Young SeoYoung-Bae ChungJi-Hee YangSung Hee Park
Published in: Journal of food science and technology (2023)
The online version contains supplementary material available at 10.1007/s13197-023-05742-y.
Keyphrases
  • microbial community
  • ms ms
  • social media
  • psychometric properties
  • health information
  • saccharomyces cerevisiae
  • lactic acid
  • healthcare