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Cross‐Cultural Comparison of Consumer Acceptability of Kimchi with Different Degree of Fermentation |
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| Authors: | Seong‐Ho Jang Min‐Ji Kim Juyun Lim Jae‐Hee Hong |
| Affiliation: | 1. Ourhome Co., Ltd., Seongnam, Gyeonggi‐do, Republic of Korea;2. Department of Foods and Nutrition, Kookmin University, Seoul, Republic of Korea;3. Department of Food Science and Technology, Oregon State University, Corvallis |
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