Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)
Background: Recently, studies on nutritional and functional differences in agricultural products cultivated by organic and conventional farming have been frequently reported. However, there are few studies on the physiochemical and sensory characteristics of kimchi made of organically cultivated you...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2016-06-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618116300415 |