Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products

The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B(1), and B(2)...

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Detalles Bibliográficos
Autores principales: Korus, Anna, Bernaś, Emilia, Korus, Jarosław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321756/
https://www.ncbi.nlm.nih.gov/pubmed/34336996
http://dx.doi.org/10.1155/2021/9925344

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321756/
https://www.ncbi.nlm.nih.gov/pubmed/34336996
http://dx.doi.org/10.1155/2021/9925344

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