Affiliation:
1. Research and Development Center, BST Inc.
2. Chef-Choice Inc.
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Reference18 articles.
1. Use of a free radical method to evaluate antioxidant activity
2. Cho NC, Jhon DY. Effect of garlic extracts on the aerobic bacteria isolated from Kimchi. Korean J Food Sci Tehcnol. 1988. 20:357-362.
3. Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality
4. Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments
5. Kim HO, Suh SR, Kim YT, Choi YS, Yoo SN, Lee JD. Standardization of salting process of Chinese cabbages for production of kimchi:87-92.