Department of Food Science and Human NutritionMichigan State UniversityEast LansingMIUnited StatesWon O. SongDepartment of Food Science and Human NutritionMichigan State UniversityEast LansingMIUnited StatesMi Sook ChoDepartment of Nutritional Science and Food ManagementEwha Womans UniversitySeoulKorea...
In addition to pH, salinity, ash and moisture content are important parameters to determine the fermented food quality. Sodium chloride is the most common food additive that not only acts as a food preservative but also improves taste, texture and shelf-life16. We observed salinity in the range...
This work was supported by the Next-Generation BioGreen21 Program (PJ01565801) and the Agenda project (PJ01261101), by the Rural Development Administration, Republic of Korea, and by the National Institute of Food and Agriculture (AFRI Projects No. 2019-67015-29323 and 2021-67015-33411). ...