Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation

Author:

Choi Yun-Jeong,Lim Ju Young,Ko Da-Yeong,Ku Kang-Mo,Lee Min Jung,Park Sung Jin,Yang Ji-Hee,Chung Young Bae,Park Sung Hee,Min Sung Gi,Lee Mi-AiORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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2. Effect of salted fermented fish products and their alternative on the volatile compound profiles of kimchi;Ahn;Food Engineering Progress,2021

3. Effects of glutinous rice paste and fish sauce on kimchi fermentation;Baek;LWT-Food Science & Technology,2023

4. Effects of different cooking methods on volatile flavor compounds in garlic;Bi;International Journal of Gastronomy and Food Science,2023

5. Garlic essential oil as an antifungal and anti-mycotoxin agent in stored corn;Bocate;LWT - Food Science and Technology,2021

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