Skip to content
VuFind
English
Deutsch
Español
Français
Italiano
日本語
Nederlands
Português
Português (Brasil)
中文(简体)
中文（繁體）
Türkçe
עברית
Gaeilge
Cymraeg
Ελληνικά
Català
Euskara
Русский
Čeština
Suomi
Svenska
polski
Dansk
slovenščina
اللغة العربية
বাংলা
Galego
Tiếng Việt
Hrvatski
हिंदी
Հայերէն
Українська
Sámegiella
Монгол
Language
All Fields
Title
Author
Subject
Call Number
ISBN/ISSN
Tag
Find
Advanced
Formation of a L-Ascorbic acid...
Cite this
Text this
Email this
Print
Export Record
Export to RefWorks
Export to EndNoteWeb
Export to EndNote
Permanent link
Formation of a L-Ascorbic acid 2-0-Glucoside during kimchi fermentation /
32
Bibliographic Details
Main Author:
Jun, Hong-Ki
Format:
Language:
eng
Subjects:
Kimch'i
Ascorbic acid
Holdings
Description
Similar Items
Staff View
Description
Summary:
32
Similar Items
Identification of L-Ascorbic acid 2-0-Glucoside, a stable form of ascorbic acid, in kimchi /
by: 218831 Jun, Hong-Ki, et al.
Kimchi
Published: (1995)
A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables
by: Chang Hyeon Lee, et al.
Published: (2021-11-01)
Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
by: Dai-Ja Jang, et al.
Published: (2015-09-01)
Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi
by: Jung-Min Park, et al.
Published: (2022-03-01)