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KMID : 0380620080400050497
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.497 ~ p.502
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Characterization of Volatile Components according to Fermentation Periods in Gamdongchotmoo Kimchi
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Yoon Mi-Kyung
Kwon Mi-Jung
Lee Sang-Mi
Kim Ji-Won
Lee Jong-Mee
Kim Young-Suk
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Abstract
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KEYWORD
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volatile components, aroma-active compounds, Gamdongchotmoo kimchi, gas chromatography-mass spectrometry, gas chromatography-olfactometry
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