Author:
Jung Koeun,Hong Sun Hee,Kim Mijeong,Han Ji-Sook,Jang Mi-Soon,Song Yeong Ok
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference30 articles.
1. Park SY, Lim HK, Park S, Cho M. Quality and preference changes red sea cucumber (Stichopus japonicus) kimchi during storage period. J. Appl. Biol. Chem. 55: 135–140 (2012)
2. Lee YK, Lee MY, Kim SD. Effect of monosodium glutamate and temperature change on the content of free amino acids in kimchi. J. Korean Soc. Food Sci. Nutr. 33: 399–404 (2004)
3. Valfré F, Caprino F, Turchini GM. The health benefit of seafood. Vet. Res. Commun. 27: 507–512 (2003)
4. Kwon MJ, Song YO, Song YS. Effects of kimchi on tissue and fecal lipid composition and apolipoprotein and thyroxine levels in rats. J. Korean Soc. Food Sci. Nutr. 26: 507–513 (1997)
5. Kim HJ, Lee JS, Chung HY, Song SH, Sun H, Noh JS, Song YO. 3-(4-Hydroxyl-3,5-dimethoxyphenyl)propionic acid, an active principle of kimchi, inhibits development of atherosclerosis in rabbits. J. Agr. Food Chem. 55: 10486–10492 (2007)
Cited by
15 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献