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Journal of Food Quality
Volume 2017, Article ID 9562981, 7 pages
Research Article

Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

World Institute of Kimchi, Gwangju, Republic of Korea

Correspondence should be addressed to In Min Hwang;

Received 14 September 2016; Revised 7 November 2016; Accepted 10 November 2016; Published 15 January 2017

Academic Editor: Jesús Lozano

Copyright © 2017 Su-Yeon You et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Supplementary Material

Figure S1: Change the organic acids by different storage condition.

  1. Supplementary Material