eISSN 1738-8872
pISSN 1017-7825
pISSN 1017-7825
Fig. 2.
Fig. 2.
Changes in (A) pH values and (B) titratable acidity (TA) of the four kimchi groups stored at 4°C for 70 days: i) commercial kimchi (CK), ii) commercial kimchi supplemented with kimchi LAB starter without non-thermal treatment (CK-S), iii) microbial inactivated kimchi without kimchi LAB starter (DK), and iv) microbial inactivated kimchi supplemented with kimchi LAB starter (DK-S).
J. Microbiol. Biotechnol. 2024;34:622~633 https://doi.org/10.4014/jmb.2310.10010
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