Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02710.x/fullpdf
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4. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products);Cheigh;Critical Reviews in Food Science and Nutrition,1994
5. Effects of water-soluble and water-insoluble fractions of kimchi on the alteration of plasma lipid and fibrinolytic activity in middle-aged healthy subjects;Choi;Journal of Food Science and Nutrition,2006
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