Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201304260598356.pdf
Reference35 articles.
1. Development of a food composition database for the estimation of dietary intakes of glucosinolates, the biologically active constituents of cruciferous vegetables
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3. Mechanisms of induction of enzymes that protect against chemical carcinogenesis
4. Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Antioxidant activity and anti-inflammatory effect of solvent fractions from Chinese cabbage roots (Brassica rapa L. ssp. pekinensis);Food Science and Biotechnology;2024-08
2. Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’;Korean Journal of Food Preservation;2018-04-30
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