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Improved kimchi recipe capable of delaying rancidity
Improved kimchi recipe capable of delaying rancidity
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机译:改良的泡菜配方,可延缓酸败
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摘要
The short duration of kimchi is very short. The addition of adipic acid to kimchi or to the fermented kimchi is a method to delay the growth of kimchi microorganisms and to prolong the period.
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