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Rapid Quantitative Analysis of Metabolites in Kimchi Using LC-Q-Orbitrap MS
[Image: see text] Kimchi is a traditional Korean salted spontaneous lactic acid bacteria (LAB)-fermented food made using various vegetables. Organic acids, free sugars, and amino acids are key metabolites produced during LAB fermentation that determine the taste and quality of kimchi. However, each...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2023
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9893261/ https://www.ncbi.nlm.nih.gov/pubmed/36743029 http://dx.doi.org/10.1021/acsomega.2c06303 |