Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

Journal of Bioscience and Bioengineering

Volumn 112, Issue 4, 2011, Pages 356-359

  Park, Jung Min ^a   Shin, Jin Ho ^a   Gu, Ja Gyeong ^a   Yoon, Su Jin ^a   Song, Jae Chul ^b   Jeon, Woo Min ^c   Suh, Hyung Joo ^d   Chang, Un Jae ^e   Yang, Cheul Young ^f   Kim, Jin Man ^a  

^a Konkuk University   (South Korea)

^b University of Ulsan   (South Korea)

^c Sahmyook University   (South Korea)

^d Korea University   (South Korea)

^e Dongduk Women's University   (South Korea)

^f Eulji University   (South Korea)

Author keywords

Antioxidant activity; Chinese cabbage; Kimchi; Over ripened fermented kimchi; Short term fermented kimchi

Indexed keywords

ANTIOXIDANT ACTIVITIES; CHINESE CABBAGE; KIMCHI; OVER-RIPENED FERMENTED KIMCHI; SHORT-TERM FERMENTED KIMCHI;

FERMENTATION;

ASCORBIC ACID; NITRITE; RNA 16S;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; ESCHERICHIA COLI; FERMENTATION TECHNIQUE; FOOD; KIMCHI; LISTERIA MONOCYTOGENES; NONHUMAN; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BRASSICA; FERMENTATION; FOOD ADDITIVES; HUMANS; MALE;

BRASSICA RAPA SUBSP. PEKINENSIS;

EID: 80054049723     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.06.003     Document Type: Article

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