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    Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions by Su-Yeon You, Ji-Su Yang, Sung Hyun Kim, In Min Hwang

    Published 2017-01-01
    “…The pH values of kimchi stored at 4°C, 10°C, and 25°C were 4.1, 3.6–3.7, and 4.1, respectively.…”
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