Work

Changes in Food Quality of Yulmoo Mool-Kimchi Supplemented with Lactic Acid Bacteria Fermented Saccharina japonica Powder during Storage

Year: 2026

Type: article

Abstract: 김치는 우리나라를 대표하는 발효 식품으로 배추, 무,

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2026.55.6.539

Authors: Ho-Su Song, Jung-mi Choi

Institution: Youngsan University

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Funder: Youngsan University

OpenAlex ID: W7166594238

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