Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

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第一作者： Do-Yeon,Lee

第一单位： Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.

作者： Do-Yeon,Lee ^[1] ; Eun-Ju,Kim ^[1] ; Seong-Eun,Park ^[1] ; Kwang-Moon,Cho ^[2] ; Sun Jae,Kwon ^[2] ; Seong Woon,Roh ^[3] ; Suryang,Kwak ^[4] ; Tae Woong,Whon ^[5] ; Hong-Seok,Son ^[1]

作者单位： Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea. ^[1] AccuGene Inc., Incheon 21999, Republic of Korea. ^[2] Microbiome Research Team, LISCure Biosciences Inc., Gyeonggi-do 13486, Republic of Korea. ^[3] Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea. ^[4] Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea. ^[5]

关键词 Fermented food Ingredient Kimchi Metabolite Microbiota Mix-omics

DOI 10.1016/j.fochx.2024.101348

PMID 38623504

发布时间 2024-04-18

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Food chemistry

2024年22卷

101348页

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Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

Food chemistry

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Impact of essential and optional ingredients on microbial and metabolic profiles of kimchi.

Food chemistry

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Food chemistry

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