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Temperature Affects Kimchi Fermentation
| dc.contributor.author | Greene, Devan | |
| dc.contributor.author | Moe, Alex | |
| dc.date.accessioned | 2024-04-29T18:55:15Z | |
| dc.date.available | 2024-04-29T18:55:15Z | |
| dc.date.issued | 2023 | |
| dc.identifier.uri | http://digital.library.wisc.edu/1793/85212 | |
| dc.description.abstract | Carbon sources were fermented over time. Ee did not detect any fermentation products (ethanol, organic acid). Temperature did not affect reactants or products in Kimchi fermentation. Since we did not detect any differences with temperature, other factors such as pH and salt concentration may be more important. | en_US |
| dc.description.sponsorship | College of Science, Technology, Engineering, Mathematics and Management | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | University of Wisconsin--Stout | en_US |
| dc.title | Temperature Affects Kimchi Fermentation | en_US |
| dc.type | Presentation | en_US |
| dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | en_US |
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