Addition of starters in pasteurized brined baechu cabbage increased Kimchi quality and health functionality

Journal of the Korean Society of Food Science and Nutrition

Volumn 40, Issue 1, 2011, Pages 110-115

  Han, Gwi Jung ^a   Choi, Hye Sun ^a   Lee, Sun Mi ^b   Lee, Eun Ji ^b   Park, So Eun ^b   Park, Kun Young ^b  

^a National Institute of Animal Science   (South Korea)

^b Pusan National University   (South Korea)

Author keywords

Brined baechu cabbage; Functionality; Pasteurization; Starter

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA;

EID: 79959190403     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2011.40.1.110     Document Type: Article

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