A Review of the Health Benefits of Kimchi Functional Compounds and Metabolites
Author:
Affiliation:
1. Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
Funder
World Institute of Kimchi
Ministry of Science and ICT, South Korea
Publisher
Korean Society for Microbiology and Biotechnology
Subject
Applied Microbiology and Biotechnology,Microbiology,Biotechnology
Link
https://pdf.medrang.co.kr/MBL/2023/051/mbl-51-4-353.pdf
Reference180 articles.
1. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)
2. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
3. Food safety issues in industrialization of traditional Korean foods
4. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
5. Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
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