Research Article
Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions
Table 2
Analytical parameters for HPLC analysis of organic acids.
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of detection. Limit of quantification. Recovery of citric acid, malic acid, succinic acid, lactic acid, and acetic acid spiked at 1,000 ppm, oxalic acid spiked at 200 ppm, tartaric acid spiked at 500 ppm, and fumaric acid spiked at 5 ppm. Coefficient of variation. |