Characterization and Correlation of Microbial Communities and Volatile Flavor Compounds in Cabbage Kimchi.

Food Sci Nutr · 2025 · PMC12666597 · PMID 41334232

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Additionally, sulfur‐containing compounds have a distinct garlic‐like pungency (Ariga and Seki 2006 ), and their levels showed a trend of increasing initially and then decreasing.

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