Quality Characteristics of Kimchi Added with Allium hookeri Root
Journal of The Korean Society of Food Science and Nutrition(2013)
Key words
sensory evaluation
AI Read Science
Must-Reading Tree
Example
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined