The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 13 Issue 1
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- Pages.83-87
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- 2000
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Effect of Bacteriocin on Some Quality Changes during Fermentation of Kimchi
Bacteriocin의 첨가가 김치의 품질변화에 미치는 영향
Abstract
The effect of commerical bacteriocin(Bc) was studied on some quality changes during fermentation of Kimchi at