Effects of Water-soluble and Water-insoluble Fractions of Kimchi on the Alteration of Plasma Lipids and Fibrinolytic Activity in Middle-aged Healthy Subjects-Reference-Cited by-同舟云学术

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Effects of Water-soluble and Water-insoluble Fractions of Kimchi on the Alteration of Plasma Lipids and Fibrinolytic Activity in Middle-aged Healthy Subjects

Published:2006-09-01 Issue:3 Volume:11 Page:218-225
ISSN:2287-1098
Container-title:Preventive Nutrition and Food Science
language:en
Short-container-title:JFN

Author:

Choi Sun-Hye,Kwon Myung-Ja,Kim Mi-Jeong,Kwon Sun-Jin,Baek Yeong-Ho,Song Yeong-Ok

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200606140793596.pdf

Reference2 articles.

1. In Vitroand in vivo antioxidant effects of mustard leaf (Brassica juncea)

2. Anti-hypercholesterolemic effect of a sulfur containing amino acid, S-methyl-l-cysteine sulfoxide, isolated from cabbage

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. A 12-week, randomised, controlled trial to examine the acceptability of the Korean diet and its effectiveness on weight and metabolic parameters in an Australian overweight and obese population;Obesity Research & Clinical Practice;2012-01

2. Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi);International Journal of Food Science & Technology;2011-08-02

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