Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature-Reference-Cited by-同舟云学术

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Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature

Published:2010-12-31 Issue:12 Volume:39 Page:1814-1818
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yim Seoung-Been,Kim Mi-Sook,Kim Eun-Kyung,Ko Jae-Youn,Jeong Yoon-Hwa

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201007049674482.pdf

Reference3 articles.

1. Taurine: A role in osmotic regulation of mammalian brain and possible clinical significance

2. The utilization of exogenous taurine for the conjugation of xenobiotic acids in the ferret

3. Taurine protection of lymphoblastoid cells from iron-ascorbate induced damage

Cited by 1 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. The Effect on Blood Biochemical Factors of a ICR-Mice in a High-Fat Diet with Taurine 20%;Advances in Experimental Medicine and Biology;2017

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