Journal of Food Quality / 2017 / Article / Tab 3

Research Article

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°C1,2.

Storage periodpHAcidity (%)
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 ().