Author:
Kim Eun Kyoung,An So-Yeon,Lee Min-Seok,Kim Tae Ho,Lee Hye-Kyoung,Hwang Won Sun,Choe Sun Jung,Kim Tae-Young,Han Seung Jin,Kim Hae Jin,Kim Dae Jung,Lee Kwan-Woo
Subject
Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism
Reference31 articles.
1. Fermentation and quality characteristics of kimchi prepared using various types of maesil;Kim;Korean J Food Preserv,2010
2. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation;Yoo;Korean J Dietary Culture,2001
3. In vitro anticancer effects of active compounds from Chinese cabbage kimchi;Cho;J Korean Assoc Cancer Prev,2004
4. In vitro evaluation of cholesterol reduction by lactic acid bacteria extracted from kimchi;Kim;Korean J Culinary Res,2006
5. Effect of different kimchi diets on oxidation and photooxidation in liver and skin of hairless mice;Ryu;J Korean Soc Food Sci Nutr,2004
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