Effect of Chinese cabbage harvesting area on quality deterioration of kimchi

Ami Koido

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Hp] Fermentation, Enzyme application

Sat. Aug 31, 2024 2:15 PM - 5:00 PM Room H (3F N303)

Chair:Tomohiko Nishino, Takao Nagano, Tatsuya Tominaga

4:30 PM - 4:45 PM

[3Hp-10] Effect of Chinese cabbage harvesting area on quality deterioration of kimchi

*Ami Koido¹, Shikanai Shunyo¹, Sato Reima¹, Kimijima Manami², Narisawa Naoki², Nakamura Tomoyo¹, Nishino Tomohiko¹ (1. Tokyo University of Technology Graduate School of Bionics, Computer and Media Science, 2. Nihon University Graduate School of Bioresource Sciences)

Keywords:kimchi, Chinese cabbage, quality deterioration, lactic acid bacteria

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