Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale
author
Aus, Emili
Kuldjärv, Rain
Meikas, Anne
Vaikma, Helen
Junusova, Marina
statement of authorship
Emili Aus, Rain Kuldjarv, Anne Meikas, Helen Vaikma, Marina Junusova
source
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
location of publication
Jelgava
publisher
Latvia University of Life Sciences and Technologies
year of publication
2023
pages
p. 103
conference name, date
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
conference location
Jelgava, Latvia
url
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
subject term
toidud
fermentatsioon
subject of location
Korea
keyword
kimchi
fermentation
Metagenomic analysis
sensory analysis
industrial scale
ISSN
2501-0190
ISBN
978-9984-48-411-2
classifier
5.2
TalTech department
keemia ja biotehnoloogia instituut
ärikorralduse instituut
language
inglise