Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters

Journal of the Korean Society of Food Science and Nutrition

Volumn 42, Issue 11, 2013, Pages 1717-1726

  Bong, Yeon Ju ^a   Jeong, Ji Kang ^a   Park, Kun Young ^a  

^a Pusan National University   (South Korea)

Author keywords

Anticancer; Antioxidation; Kimchi; Lactic acid bacteria starter; Lactobacillus plantarum

Indexed keywords

EID: 84889674870     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2013.42.11.1717     Document Type: Article

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