Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation-Reference-Cited by-同舟云学术

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Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation

Published:2016-10-31 Issue:5 Volume:29 Page:706-715
ISSN:1225-4339
Container-title:The Korean Journal of Food And Nutrition
language:en
Short-container-title:The Korean Journal of Food And Nutrition

Author:

Jang Hye-Lim,Park Seo-Yeon,Lee Jong-Hun,Hwang Myung-Jin,Choi Youngmin,Kim Haengran,Hwang Jinbong,Seo Dongwon,Kim Sanghee,Nam Jin-Sik

Publisher

The Korean Society of Food and Nutrition

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfn/JAKO201632747975969.pdf

Cited by 4 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

1. Optimization the Mixing Ratio of Leaf and Seed Extracts of Brassica juncea L. Czern. as a Cosmetic Material;Asian Journal of Beauty and Cosmetology;2023-06-29

2. The Potential of Hydroponic Kit-Based Growing on a Self-Fertigation System for Pagoda Mustard (Brassica narinosa L) Production;The Scientific World Journal;2022-11-15

3. Antioxidant Activity, Whitening and Anti-wrinkle Effects of Leaf and Seed Extracts of Brassica juncea L. Czern.;Asian Journal of Beauty and Cosmetology;2020-09-28

4. Fermented Vegetable Beverages;Fermented Beverages;2019

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