Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi

Jeotgal containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative jeotgal sources and...

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Detalles Bibliográficos
Autores principales: Lee, Hye Jin, Lee, Min Jung, Choi, Yun-Jeong, Park, Sung Jin, Lee, Mi-Ai, Min, Sung Gi, Park, Sung-Hee, Seo, Hye-Young, Yun, Ye-Rang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919035/
https://www.ncbi.nlm.nih.gov/pubmed/33671949
http://dx.doi.org/10.3390/foods10020423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919035/
https://www.ncbi.nlm.nih.gov/pubmed/33671949
http://dx.doi.org/10.3390/foods10020423

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