Effect of nano-foamed structure film packaging and supercooling storage in sliced cabbage (Brassica rapa L. pekinensis) kimchi and young radish (Raphanus sativus L.) kimchi: modeling microbial activity and changes in physicochemical properties
Ho Hyun Chun(Technology Innovation Research Division, World Institute of Kimchi)
Jong-Bang Eun(Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
Suk-Min Yun(Technology Innovation Research Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
Miran Kang(Technology Innovation Research Division, World Institute of Kimchi)
So Yoon Park(Technology Innovation Research Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)