Culinary science and hospitality research (한국조리학회지)
- Volume 11 Issue 2
- /
- Pages.91-109
- /
- 2005
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
The Changes of Vitamin C and Lactic Acid Bacteria Count in Dongchimi used Different Kinds of Water
물의 종류를 달리한 동치미의 발효과정 중 비타민 C와 젖산균수의 변화
- Ahn, Gee-Jung (Dept. of Food and Nutrition, Seoul Women's University) ;
- Shim, Young-Hyun (Dept. of Food and Nutrition, Seoul Women's University) ;
- Yoo, Chang-Hee (Dept. of Food and Nutrition, Seoul Women's University)
- Published : 2005.06.01
Abstract
The purpose of this study was to investigate the changes of vitamin C and lactic acid bacteria count in Dongchimi used different kinds of water (distilled water, purified water, Cho Jung Carbonated Natural water). Dongchimi used different kinds of water was fermented at
Keywords