OpenAlex | A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions

A comparative study of the physicochemical, microbial, and metabolic profiling of kimchi during long-term fermentation under varying salinity conditions

Work

Year: 2024

Type: article

Abstract: In fermented foods, including kimchi, salinity is a crucial factor that influences preservation and quality. We aimed to investigate the physicochemical characteristics, microbiota, and metabolites of... more

Source: LWT

Authors Do-Yeon Lee, Seong-Eun Park, Eun-Ju Kim, Hyun‐Woo Kim, Kwang‐Moon Cho +5 more

Institutions Korea University, Kookmin University, World Institute of Kimchi

Cites: 31

Cited by: 9

Related to: 10

FWCI: 9.606

Citation percentile (by year/subfield): 99.99

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Sustainable Development Goal Life on land

Open Access status: gold

APC paid (est): $2,250

Funders Korea University, World Institute of Kimchi, National Research Foundation of Korea