Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation-Reference-Cited by-同舟云学术

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Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation

Published:2019-10-28 Issue:10 Volume:29 Page:1580-1590
ISSN:1017-7825
Container-title:Journal of Microbiology and Biotechnology
language:en
Short-container-title:Journal of Microbiology and Biotechnology

Author:

Park Boyeon,Yang Ji-Su,Moon Eun Woo,Seo Hye-Young,Ha Ji-Hyoung

Publisher

Journal of Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Cited by 16 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. Moderate capsaicin-containing kochujang alleviates memory impairment through the gut-brain axis in rats with scopolamine-induced amnesia;Biomedicine & Pharmacotherapy;2024-09

2. Exploring the anti-obesity effects of kimchi through enhanced thermogenesis in differentiated T37i brown adipocytes;Food & Nutrition Research;2024-08-29

3. The changes of rhizosphere microbial communities in pepper varieties with different capsaicinoids;Frontiers in Microbiology;2024-08-26

4. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration;Heliyon;2024-01

5. Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet;Journal of Ethnic Foods;2023-09-14

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