Quality and functional characteristics of kimchi made with organically cultivated young Chinese cabbage (olgari-baechu)

Author:

Jung Su Jin,Kim Min Jung,Chae Soo Wan

Funder

CNUH-BRI

Publisher

Springer Science and Business Media LLC

Subject

Anthropology,Food Science

Reference56 articles.

1. Effect of organic fertilizer, microorganism and seaweed extract application on growth of Chinese cabbage;Cho;J Kowrec,2002

2. Phytochemical contents and enzyme inhibitory and antioxidant properties of Anethum graveolens L. (dill) samples cultivated under organic and conventional agricultural conditions;Orhan;Food Chem Toxicol,2013

3. Organic versus conventional tomatoes: influence on physicochemical parameters, bioactive compounds and sensorial attributes;Vinha;Food Chem Toxicol,2014

4. Effect of preparation methods on yulmoo kimchi fermentation;Pie;J Korean Soc Food Nutr,1995

5. A comparison of chemical composition and nutritional value of organically and conventionally grown plant derived foods;Györéné;Orv Hetil,2006

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