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

<div class="floats-full-page floats-full-page-other"><h2>Table 1</h2><div class="floats-full-page-caption">HPLC analysis operating conditions and parameters for determination of organic acids.</div><div class="floats-full-page-content"><table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr /></td></tr><tr><td class="align_left">HPLC</td><td class="align_center">Agilent 1260 Infinity/G4212B 1260 DAD</td></tr><tr><td class="align_left">Column</td><td class="align_center">Aminex HP × 87H column (7.8 mm × 300 mm, 9 <i>µ</i>m, Bio-Rad, Hercules, CA, USA)</td></tr><tr><td class="align_left">Mobile phase</td><td class="align_center">0.008 N H<sub>2</sub>SO<sub>4</sub></td></tr><tr><td class="align_left">Detector</td><td class="align_center">DAD, 210 nm</td></tr><tr><td class="align_left">Injection volume</td><td class="align_center">10 <i>µ</i>L</td></tr><tr><td class="align_left">Flow rate</td><td class="align_center">0.6 mL/min</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr" /></td></tr></table></td></tr></table></div></div>

Table 1 | Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

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Table 1: Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

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Table 1

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<p><em>Journal of Food Quality</em> publishes original research on issues of food quality, including the handling of food from a quality and sensory perspective and covers both medical and functional foods.</p>


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