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

Table 3

pH, acidity, and salinity of kimchi samples stored at 4 and 10°C^1,2.

Storage period	pH	Acidity (%)	Salinity (%)
0 days
Storage period (weeks) and temperature (4°C)
1
2
3
4
5
6
7
8
Storage period (weeks) and temperature (10°C)
1
2
3
4
5
6
7
8
Storage period (days) and temperature (25°C)
2

Each value is mean ± SD ().
Means with the different superscript letters in the same column are significantly different ().