prindi

Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale

autor
Aus, Emili
Kuldjärv, Rain
Meikas, Anne
Vaikma, Helen
Janusova, Marina
vastutusandmed
Emili Aus, Rain Kuldjarv, Anne Meikas, Helen Vaikma, Marina Junusova
allikas
16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts
ilmumiskoht
Jelgava
kirjastus/väljaandja
Latvia University of Life Sciences and Technologies
ilmumisaasta
2023
leheküljed
p. 103
konverentsi nimetus, aeg
FOODBALT 2023 : 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food", May 11-12, 2023
konverentsi toimumispaik
Jelgava, Latvia
leitav
https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf
märksõna
toidud
fermentatsioon
kohamärksõna
Korea
võtmesõna
kimchi
fermentation
Metagenomic analysis
sensory analysis
industrial scale
ISSN
2501-0190
ISBN
978-9984-48-411-2
klassifikaator
5.2
TTÜ struktuuriüksus
keemia ja biotehnoloogia instituut
ärikorralduse instituut
keel
inglise
Aus, E., Kuldjärv, R., Meikas, A., Vaikma, H., Janusova, M. Chemical, metagenomic and sensory differences in kimchi fermented in industrial and laboratory scale // 16th Baltic Conference on Food Science and Technology "Traditional meets non-traditional in future food" : FOODBALT 2023 : Book of abstracts. Jelgava : Latvia University of Life Sciences and Technologies, 2023. p. 103. https://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2023/menu_attachments/FoodBalt_2023_Abstract_book.pdf