Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi’s chemical and microbial composition for different fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphor...

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Detalles Bibliográficos
Autores principales: Mannaa, Mohamed, Seo, Young-Su, Park, Inmyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6881437/
https://www.ncbi.nlm.nih.gov/pubmed/31776439
http://dx.doi.org/10.1038/s41598-019-54318-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6881437/
https://www.ncbi.nlm.nih.gov/pubmed/31776439
http://dx.doi.org/10.1038/s41598-019-54318-4

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