Production of volatile phenols by kimchi Lactobacillus plantarum isolates and factors influencing their phenolic acid decarboxylase gene expression profiles》.pdf
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Production of volatile phenols by kimchi Lactobacillus plantarum isolates and factors influencing their phenolic acid decarboxylase gene expression profiles》.pdf
Production of volatile phenols by kimchi Lactobacillus plantarum isolates and
factors influencing their phenolic acid decarboxylase gene expression profiles
Aurelius Albert Rosimin, Keun-Sung Kim
PII: S0963-9969(15)30214-3
DOI: doi: 10.1016/j.foodres.2015.10.004
Reference: FRIN 6043
To appear in: Food Research International
Received date: 4 August 2015
Revised date: 30 September 2015
Accepted date: 3 October 2015
Please cite this article as: Rosimin, A.A. Kim, K.-S., Production of volatile phe-
nols by kimchi Lactobacillus plantarum isolates and factors influencing their phenolic
acid decarboxylase gene expression profiles, Food Research International (2015), doi:
10.1016/j.foodres.2015.10.004
This is a PDF file of an unedited manuscript that has been accepted for publication.
As a service to our customers we are providing this early version of the manuscript.
The manuscript will undergo copyediting, typesetting, and review of the resulting proof
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ACCEPTED MANUSCRIPT
Production of volatile phenols by kimchi Lactobacillus plantarum isolates and factors
influencing their phenolic acid decarboxylase gene expression profiles
Aurelius Albert Rosimin and Keun-Sung Kim*
Department of Food Science and Technology, Chung-Ang University, Ansung, South Korea
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