Inhibitory Effect of Solvent Fraction of Various Kinds of Kimchi on Ultraviolet B Induced Oxidation and Erythema Formation of Hairless Mice Skin
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922367588.pdf
Reference21 articles.
1. Effects of Kimchi Solvent Fractions on Accumulation of Lipids in Heart, Kidney and Lung of Rabbit Fed High Cholesterol Diet
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3. Diversity and community analysis of fermenting bacteria isolated from eight major Korean fermented foods using arbitrary-primed PCR and 16S rRNA gene sequencing;Journal of the Korean Society for Applied Biological Chemistry;2015-03-27
4. Functionality and Therapeutic Values of Fermented Foods;Health Benefits of Fermented Foods and Beverages;2015-03-26
5. Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages;Korean Journal of Food Preservation;2013-12-30
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