Research graph
References from The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
Kimchi and other widely consumed traditional fermented foods of Korea: a review
10.3389/fmicb.2016.01493 · 2016 · External reference
Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
10.1007/s10068-018-0349-6 · 2018 · External reference
A study on flavorous taste components in kimchis -on free amino acids
1979 · External reference
Changes of organic acids and volatile flavor compounds in kimchis fermented with different ingredients
1984 · External reference
Fermentation and quality characteristics of Kwamegi added kimchi
2007 · External reference
Effect of squid and octopus on the quality characteristics of kimchi during fermentation
10.3746/jkfn.2013.42.12.2004 · 2013 · External reference
Physicochemical characteristics of seafood-added kimchi during fermentation and its sensory properties
10.3746/jkfn.2012.41.12.1771 · 2012 · External reference
The contents of organic acids, nucleotides and their related compounds in kimchi prepared with salted-fermented fish products and their alternatives
2003 · External reference
Preparation and characteristics of kimchi with added Styela clava
2008 · External reference
Production and fermentation characteristics of seafood kimchi started with Leuconostoc mesenteriodes SK-1 isolated from octopus baechu kimchi
10.11002/kjfp.2016.23.7.1050 · 2016 · External reference
Bacterial community of Galchi-Baechu Kimchi based on culture-dependent and -independent investigation and selection of starter candidates
10.4014/jmb.2112.12003 · 2022 · External reference
Effect of powder-type dried alaska pollack addtion on the quality of kimchi
2003 · External reference
Culture-dependent and -independent investigations of the effect of addition of jogi on the bacterial community of kimchi
10.1016/j.fbio.2023.102832 · 2023 · External reference
Use of dinitrosalicylic acid reagent for determination of reducing sugar
10.1021/ac60147a030 · 1959 · External reference
Palaeontological statistics software package for education and data analysis
2001 · External reference
The RAST Server: rapid annotations using subsystems technology
2008 · External reference
IPath3. 0: interactive pathways explorer v3
10.1093/nar/gky299 · 2018 · External reference
Effects of Alska pollack addtion on the quality of kimchi (Korean salted cabbage)
2009 · External reference
Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation
1994 · External reference
Metabolic engineering of lactic acid bacteria for the production of industrially important compounds
10.5936/csbj.201210003 · 2012 · External reference
Lactococcus lactis as a cell factory: a twofold increase in phosphofructokinase activity results in a proportional increase in specific rates of glucose uptake and lactate formation
10.1016/j.enzmictec.2011.05.002 · 2011 · External reference
Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome
10.1371/journal.pone.0187542 · 2017 · External reference
Culture-dependent and -independent investigations of bacterial migration into doenjang from its components meju and solar salt
10.1371/journal.pone.0239971 · 2020 · External reference
Functional annotation genome unravels potential probiotic Bacillus velezensis strain KMU01 from traditional korean fermented kimchi
10.3390/foods10030563 · 2021 · External reference
Selection of Lactococcus lactis HY7803 for glutamic acid production based on comparative genomic analysis
10.4014/jmb.2011.11022 · 2021 · External reference
