Lactic acid fermented foods and their benefits in Asia-Reference-Cited by-同舟云学术

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Lactic acid fermented foods and their benefits in Asia

Published:1997-10 Issue:5-6 Volume:8 Page:259-269
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Lee Cherl-Ho

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference33 articles.

1. The market structure and promotion strategy of kimchi industry;Choi,1994

2. Suppression of acidic deterioration of kimchi during the fermentation process;Ha,1994

3. Effect of fresh garlic extract on the tumor cell growth and immunopotentiating activity;Hwang;Journal of the Korean Society of Food and Nutrition,1990

4. Inhibitory effect of aflatoxin B1 mediated mutagenicity by red pepper powder in the Salmonella assay system;Kim;Journal of the Korean Society for Food and Nutrition,1991

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