Effects of sweetener on the quality characteristics of radish kimchi during fermentation

Effects of sweetener on the quality characteristics of radish kimchi during fermentation

AbstractKimchi, a traditional fermented food in Korea, has gained global attention owing to its health benefits. Herein, we determined the fermentation and quality characteristics of radish kimchi containing different sweeteners using physicochemical and sensory evaluations. The characteristics of r...

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Bibliographic Details
Main Authors: Yun-Jeong Choi, Hae-Won Lee, Ji-Hee Yang, Sung-Hee Park, Mi-Ai Lee
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:Cogent Food & Agriculture
Subjects:
artificial sweeteners
fermentation
kimchi
sensory analysis
food quality
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2023.2286045

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2023.2286045

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