Table 1.
Sensory test of LAB KCC-42 inoculated radish kimchi samples.
| Samples | Fermented radish kimchi | ||
|---|---|---|---|
| Colour | Smell | Taste | |
| Encapsulated LAB | 5.45 | 7.65 | 7.85 |
| Nonencapsulated LAB | 5.10 | 6.74 | 7.15 |
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