Physicochemical and Functional Properties of Yeast-Fermented Cabbage

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeas...

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Detalles Bibliográficos
Autores principales: Chun, Ahhyeon, Paik, So Jeong, Park, Jongbeom, Kim, Ryeongeun, Park, Sujeong, Jung, Sung Keun, Kim, Soo Rin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2023
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10619550/
https://www.ncbi.nlm.nih.gov/pubmed/37463863
http://dx.doi.org/10.4014/jmb.2302.02025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10619550/
https://www.ncbi.nlm.nih.gov/pubmed/37463863
http://dx.doi.org/10.4014/jmb.2302.02025

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