A Kinetic Model for Lactic Acid Production in Kimchi, a Korean Fermented Vegetable Dish
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概要
- 論文の詳細を見る
A kinetic model of lactic acid production in kimchi was developed from literature data. Lactic acid production rate was analyzed as a function of lactic acid concentration, temperature and salt content. The developed model could predict lactic acid production in kimchi and estimate fermentation times for different temperatures.
- 公益社団法人日本生物工学会の論文
- 1993-05-25
著者
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Lee Dong-sun
Department Of Food Engineering Kyungnam University
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Lee Dong-sun
Department Of Chemistry Seoul Women's University
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Lee Kwang-soo
Department Of Food Engineering Kyungnam University
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