Changes in the Phytochemicals in Kimchi with Variations in the Main Vegetables and Cooking Methods
Author:
Funder
Yangyoung Foundation
Publisher
The East Asian Society of Dietary Life
Subject
General Medicine
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1. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability—a review
2. Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)
3. Use of a free radical method to evaluate antioxidant activity
4. Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial
5. Consumption Status of Foods Using Kimchi by Korean Adults: Analysis of the 2015 Korea National Health and Nutrition Examination Survey
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