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Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae startersopen access

Lee, Moeun; Kim, Daun; Song, Jung Hee; Hwang, In Min; Mun, So Yeong; Chang, Ji Yoon

ArticleIssue Date2025CitationFood Chemistry: X, v.30PublisherElsevier Ltd
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Intracellular pyruvate as one of the major bioactive substances of lactic acid bacteria isolated from kimchiopen access

Kang, Jin Yong; Lee, Moeun; Song, Jung Hee; Choi, Eun Ji; Mun, So Yeong; Kim, Daun; Lim, Seul Ki; Kim, Namhee; Park, Bo Yeon; Chang, Ji Yoon

ArticleIssue Date2024CitationJournal of Food Science, v.89, no.9, pp 5594 - 5604PublisherJohn Wiley and Sons Inc
SCIESCOPUS
Organic acid type in kimchi is a key factor for determining kimchi starters for kimchi fermentation controlopen access

Kang, Jin Yong; Lee, Moeun; Song, Jung Hee; Choi, Eun Ji; Mun, So Yeong; Kim, Daun; Lim, Seul Ki; Kim, Namhee; Park, Bo Yeon; Chang, Ji Yoon

ArticleIssue Date2024CitationHeliyon, v.10, no.18PublisherElsevier Ltd
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