Antioxidant Activity of Lactic Acid Bacteria Isolated from Korean Traditional Food Kimchi
Author:
Funder
Ministry of Trade, Industry and Energy
Publisher
Korean Society of Milk Science and Biotechnology
Subject
Microbiology (medical),Immunology,Immunology and Allergy
Link
http://www.ejmsb.org/download/download_pdf?doi=10.22424/jdsb.2020.38.2.89
Reference17 articles.
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2. Blum S, Reniero R, Schiffrin EJ, Crittenden R, Mattila-Sandholm T, Ouwehand AC, Salminen S, von Wright A, Saarela M, Saxelin M, Collins K, Morelli L. Adhesion studies for probiotics: need for validation and refinement. Trends Food Sci Technol. 1999;10:405-410. 10.1016/S0924-2244(00)00028-5
3. Park KY, Jeong JK, Lee YE, Dailylll JW. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food. 2014;17:6-20. 10.1089/jmf.2013.3083 24456350
4. Cheigh HS, Park KY, Lee CY. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). J Crit Rev Food Sci Nutr. 1994; 34:175-203. 10.1080/10408399409527656 8011144
5. Kwon EA, Kim M. Microbial evaluation of commercially packed kimchi products. Food Sci Biotechnol. 2007;16:615-620.
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