1. No HK, Lee SH, Kim SD. Effects of ingredients on fermentation of Chinese cabbage kimchi. J. Korean Soc. Food Nutr. 24: 642–650 (1995)
2. Jeon YS, Kye IS, Cheigh HS. Changes of vitamin C and fermentation characteristics of kimchi on different cabbage variety and fermentation temperature. J. Korean Soc. Food Sci. Nutr. 28: 773–779 (1999)
3. Park SJ, Park KY, Jun HK. Effects of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr. 30: 806–813 (2001)
4. Lim CR, Park HK, Han HU. Reevaluation of isolation and identification of Gram-positive bacteria in kimchi. Korean J. Microbiol. 27: 404–414 (1989)
5. Lee CW, Ko CY, Ha DM. Microbiotal changes of the lactic acid bacteria during kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol. 20: 102–109 (1992)