Effect of the anti-browning agent on the salted kimchi cabbage quality and the role of hot pepper during kimchi fermentation

정영배 2021년
논문상세정보
' Effect of the anti-browning agent on the salted kimchi cabbage quality and the role of hot pepper during kimchi fermentation' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • ascorbic acid
  • browning
  • citricacid
  • freesugars
  • hotpepperpowder
  • kimchi
  • microbial community
  • physiochemical quality
  • salted kimchi cabbage
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
315 0

0.0%