Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
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DOI: 10.1007/s13197-020-04777-9
Abstract: Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by… read more here.
Keywords: traditional korean; korean fermented; proteomic evaluation; kimchi traditional ... See more keywords