Improved quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bittern and baked (Guwun) salt

Journal of the Korean Society of Food Science and Nutrition

Volumn 38, Issue 8, 2009, Pages 996-1002

  Han, Gwi Jung ^a   Son, A Reum ^b   Lee, Sun Mi ^b   Jung, Ji Kang ^b   Kim, So Hee ^c   Park, Kun Young ^b  

^a National Institute of Animal Science   (South Korea)

^b Pusan National University   (South Korea)

^c Dongju College University   (South Korea)

Author keywords

Anticancer; Kimchi; Salt; Sensory evaluation; Texture

Indexed keywords

BRASSICA OLERACEA VAR. CAPITATA; LACTOBACILLUS; LACTOBACILLUS SP.; LEUCONOSTOC;

EID: 70350608103     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2009.38.8.996     Document Type: Article

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