Heajung Chung

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This study evaluates the effects of cultured wild ginseng root (0.05%, 0.1% v/w) and xylitol in kimchi. The fermented characteristics of kimchi were investigated during 28 days of fermentation at 4°C. The pH value in the sample with the cultured wild ginseng root was higher than that of control group. The total acidity in the sugar groups (SG groups) was(More)
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