Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

Author:

Park Jung-Min,Shin Jin-Ho,Gu Ja-Gyeong,Yoon Su-Jin,Song Jae-Chul,Jeon Woo-Min,Suh Hyung-Joo,Chang Un-Jae,Yang Cheul-Young,Kim Jin-Man

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference20 articles.

1. Classification of kimchi and its use;Son;Korean J. Diet. Cult.,1991

2. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing;Sikako;Food Chem.,2008

3. Oxidants, antioxidants, and the degenerative diseases of aging;Ames;Proc. Natl. Acad. Sci. USA,1993

4. Changes of chemical composition and microflora in commercial Kimchi;Shin;Korean J. Food Sci. Technol.,1996

5. Changes of free sugar in kimchi during fermentation;Ha;Korean J. Food Sci. Technol.,1989

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