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

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한국산업식품공학회 (Korean Society for Food Engineering)

저자

So Yoon Park(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)
Suk-Min Yun(Technology Innovation Research Division, World Institute of Kimchi, Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
Jong-Bang Eun(Department of Integrative Food, Bioscience and Biotechnology, Graduate School of Chonnam National University)
Ho Hyun Chun(Technology Innovation Research Division, World Institute of Kimchi)

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