Cargando…
Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at 4°C. The pH value in the sample with the cultured wild ginseng root was higher than that of control grou...
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2014
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3999808/ https://www.ncbi.nlm.nih.gov/pubmed/24772409 http://dx.doi.org/10.3746/pnf.2014.19.1.049 |