- Volume 19 Issue 1
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Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi
- Lee, Kun-Jong (Department of Food and Nutrition, Soongeui Women's College,) ;
- Sung, Jung-Min (Korea Food Research Institute) ;
- Kwon, Yong-Suk (National Academy of Agricultural Science, Rural Development Administration) ;
- Chung, Heajung (International Culture Foundation of Korean Food, Jeonju University)
- 투고 : 2013.10.29
- 심사 : 2013.12.06
- 발행 : 2014.03.31
This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at
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