Quality and Fermentation Characteristics of Garlic-added Kimchi

@inproceedings{Shin2012QualityAF,
  title={Quality and Fermentation Characteristics of Garlic-added Kimchi},
  author={Jung-Hye Shin and Ra-Jeong Kim and Min-Jung Kang and Gyung-Min Kim and Nak-Ju Sung},
  year={2012}
}
In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added… CONTINUE READING

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