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Preparation of High-Quality Fermented Fish Product
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Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and

Won Ho Seo1, Youngsang You2, Hyung Hee Baek2

  • 1R&D Solution Center, OURHOME, 91 Magokjungang 10-Ro, Gangseo-Gu, Seoul, 07792 Republic of Korea.

Food Science and Biotechnology
|April 16, 2024
PubMed

Keywords:
Aroma-active compoundsFlavorGas chromatography–olfactometrySalted Kimchi cabbageSolvent assisted flavor evaporation

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