napa cabbage
Selected indexed studies
- Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis. (Sci Rep, 2022) [PMID:36038711]
- Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi. (J Food Prot, 2022) [PMID:36173918]
- Complete genome sequence of Pectobacterium brasiliense strain 21PCA_AGRO2 with antimicrobial resistance isolated from napa cabbage. (Microbiol Resour Announc, 2023) [PMID:37676017]
_Worker-drafted node — pending editorial review._
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Sources
- Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis. (2022) pubmed
- Consumer Trend of Using Ready-to-Use Salted Napa Cabbage at Home: Current Consumer Behaviors, Beliefs, and Opinions about the Main Ingredient of Kimchi. (2022) pubmed
- Complete genome sequence of Pectobacterium brasiliense strain 21PCA_AGRO2 with antimicrobial resistance isolated from napa cabbage. (2023) pubmed
- Establishment Limitation Constrains the Abundance of Lactic Acid Bacteria in the Napa Cabbage Phyllosphere. (2019) pubmed
- Effect of Fermentation Conditions on Functional Quality of Napa Cabbage Kimchi. (2025) pubmed
- Microbial quality of reduced-sodium napa cabbage kimchi and its processing. (2019) pubmed
- Effects of Different Types of Additional Fertilizers on Root-associated Microbes of Napa Cabbage Grown in an Andosol Field in Japan. (2022) pubmed
- Emerging Verticillium Wilt of Napa Cabbage in Korea: Morphological, Molecular, and Pathogenic Characterization of Verticillium dahliae and Verticillium longisporum (A1/D1). (2026) pubmed
- Reduction in Biogenic Amine Content in Baechu (Napa Cabbage) Kimchi by Biogenic Amine-Degrading Lactic Acid Bacteria. (2021) pubmed
- Understanding Comprehensive Transcriptional Response of Salmonella enterica spp. in Contact with Cabbage and Napa Cabbage. (2018) pubmed