Effects of adding various salted seafood (<i>jeotgal</i>) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation.

Food Chem X · 2026 · PMC13091169 · PMID 42006669

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a decreasing trendno p-value reported

In addition, all samples exhibited a decreasing trend in both compounds during fermentation.

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Effects of adding various salted seafood (&lt;i&gt;jeotgal&lt;/i&gt;) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation.

The sentences

Effects of adding various salted seafood (<i>jeotgal</i>) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation.