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Natural Preservatives Containing Garlic Extract Effects on the Physicochemical and Microbiological Characteristics of Kimchi

机译：含有大蒜提取物对泡菜的物理化学和微生物特征的天然防腐剂

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Kyung Hyun Im; Il Choi; Chul Kim; Ho Lee; Yedam Choi;
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年度 2021
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3. Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta [J] . Amrita Ray, Indrani Dasappa Journal of Food Measurement and Characterization . 2017,第2期

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4. A Study of Relations between Physicochemical Properties of Crude Oils and Microbiological Characteristics of Reservoir Microflora [C] . I. G. Yashchenko, Yu. M. Polishchuk, T. O. Peremitina Internation Conference on Advanced Materials with Hierarchical Structure for New Technologies and Reliable Structures . 2015

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5. Physicochemical and structural characteristics of water-extractable arabinoxylan from rye lines varying in extract viscosity and its relationship to end-use characteristics. [D] . Ragaee, Sanaa Mohamed. 2001

机译：黑麦品系中水提取的阿拉伯木聚糖的理化和结构特征，其提取物粘度会发生变化，并与最终用途特征相关。
6. Effects of different drying methods on physicochemical properties volatile profile and sensory characteristics of kimchi powder [O] . Ji Yeong Park, Ji-Hee Yang, Mi-Ai Lee, 2019

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7. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo" [O] . Lorenzo, José M., González, Rosa, Sánchez, Maribel, 2013

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Natural Preservatives Containing Garlic Extract Effects on the Physicochemical and Microbiological Characteristics of Kimchi

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