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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...

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Detalles Bibliográficos
Autores principales:	Jeong, Ji Young, Bae, Minseo, Kim, Min Ji, Jang, Ha-Young, Jung, Sera, Lee, Jong-Hee, Hwang, In Min
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	American Chemical Society 2023
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

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