Work

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

Year: 2012

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2012.10.015

Authors: Sang Hyeon Jeong, Hyo Jung Lee, Ji Young Jung, Se Hee Lee, Hye-Young Seo, Wan-Soo Park, Che Ok Jeon

Institutions: Chung-Ang University, Korea Food Research Institute, World Institute of Kimchi

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: closed

OpenAlex ID: W2010574475

FWCI: 6.397

Cites: 44

Cited by: 137

Related to: 10