NEWS LETTER Fresh Story Vol. 40 Jan 2022
WiKim, Establishment of kimchi starter supply system “Expectation for high-quality kimchi production”
Add functional labeling wings to kimchi Birth of 'Functional labeling Kimchi No. 1'
World Institute of Kimchi technical exchange meeting
Identification of the Mechanism for the Production of "Ornithine"--a Functional Substance in Kimchi
The Secret to Kimchi’s Bitter Taste! Development of a Rapid Analysis Method for “Glucosinolate”
Key to the Taste of Kimchi, Opening the Era of “Kimchi Starter”
WiKim and PeopleLaunch of the 4th WiKim Supporters, Pulmuone co. Ltd., and Mokpo National University