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1
Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation
Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation
Ki Hyeon Sim | Korean Society of Food Science and Technology | 2008
печати
2
effect of lactic acid baccteria on D- and L- lactic acid contents of kimchi
effect of lactic acid baccteria on D- and L- lactic acid contents of kimchi
qing jin | Korean Society of Food Science and Technology | 2006
печати
3
extension of shelf life of kimchi by addition of encapsulated mustard oil
extension of shelf life of kimchi by addition of encapsulated mustard oil
mi jeong kim | Korean Society of Food Science and Technology | 2006
печати
4
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
isolation and characterization of an immunopotentiating facter lactobacillus plantarum in kimchi:assessment of immunostimulatory activites
jong hwa lee | Korean Society of Food Science and Technology | 2006
печати
5
미생물 대사공학을 이용한 첨단김치의 제조기술 개발 = Development of high-tech kimchi by microbial metabolic engineering
미생물 대사공학을 이용한 첨단김치의 제조기술 개발 = Development of high-tech kimchi by microbial metabolic engineering
농림부 | 농림부 | 2005
печати
6
김치의 세계 일류 상품화 기술 개발 = Technology development for commercialization of kimchi to world-wide products
김치의 세계 일류 상품화 기술 개발 = Technology development for commercialization of kimchi to world-wide products
농림부 | 농림부 | 2005
печати
7
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Comparison of D- and L-Lactic Acid Contents in Commercial Kimchi and Sauerkraut
Hyang-Sik Yoon | Korean Society of Food Science and Technology | 2005
печати
8
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah | Korean Society of Food Science and Technology | 2004
печати
9
PCR-based Detection and Identification of Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum in Kimchi
PCR-based Detection and Identification of Lactobacillus plantarum, Lactobacillus pentosus, and Lactobacillus paraplantarum in Kimchi
Jong-Hoon Lee | Korean Society of Food Science and Technology | 2004
печати
10
Characterization of Inhibitory Activity of Kimchi Extract on Nine Food-Borne Pathogens
Characterization of Inhibitory Activity of Kimchi Extract on Nine Food-Borne Pathogens
Hyeran Nam | 서울여자대학교 자연과학연구소 | 2002
печати
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