Journal of Food Quality / 2017 / Article / Tab 4

Research Article

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

Table 4

Organic acids content (mg/kg) in kimchi samples stored at 4 and 10°C1,2.

Storage periodOxalic acidCitric acidTartaric acidMalic acidSuccinic acidLactic acidFumaric acidAcetic acid

NDNDND

Storage period (weeks) and temperature (4°C)
1NDND
2NDND
3NDND
4NDND
5NDND
6NDND
7NDND
8NDND

Storage period (weeks) and temperature (10°C)
1ND
2ND
3ND
4ND
5ND
6ND
7ND
8ND

Storage period (days) and temperature (25°C)
2NDNDNDNDND

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