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KMID : 0366119960240040512
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Korean Journal of Applied Microbiology & Bioengineering
1996 Volume.24 No. 4 p.512 ~ p.518
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Kimchi`s Flovor and Taste Affected by Kimchi Yeast-producing Volatile Compounds
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Kim Hye-Ja
Yang Cha-Bunm
Kang Sang-Mo
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Abstract
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KEYWORD
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Sensory evaluation, Saccharomyces fermentati, Pichia media, Pichia chambardi, volatile compound, total acceptability, kimchi, yeast
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