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- W752709535 abstract "For the purpose of fermentation control and edible period extension of lower salted Kimchi, the contents and compositions of pectic substances in Kimchi, by adding 2 percent salt and 0.4 percent sodium malate buffer(SMB), fermented at were investigated. Edible period of SMB added chinese cabbage Kimchi was extended 40 hrs compared to that of control (added 2.5% salt) with good flavor, texture and freshness. The contents of alcohol insoluble solid(AIS) and protopectin(PP) of control were more decrensed during fermentation than those of SMB added Kimchi. But, the contents of pectic adid(PA) and water soluble pectin(WSP) of control were more increased during fermentation than those of SMB added Kimchi. Hexose and pentose from hemicellulose in control, PP and PA respectively, were more decreased during fermentation than those in SMB added Kimchi. Lower polarity and higher molecular weight PP was eluted and higher polarity and lower molecular weight PP was decreased considerably in control compared to those in SMB added Kimchi during fermentation." @default.
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- W752709535 date "1988-01-01" @default.
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- W752709535 title "Changes in Pectic Substance of Lower Salted Chinese Cabbage Kirnchi with pH Adjuster during Fermentation" @default.
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