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Comparison of Chemical Properties in Baikkimchi and Aronia (Aronia melanocarpa) -Added Baikkimchi according to Their Fermentation Periods
作者: Dug Sun Sin , In Hee Cho
DOI:
10.9724/KFCS.2017.33.4.395
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参考文章
(32)
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A Survey of the preference of the Turk for Korean Kimchi
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Changes in Vitamin U and Amino Acid Levels of Korean Chinese Cabbages during Kimchi Fermentation
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,vol. 12, pp. 411- 416 ,(2005)
3.
Jeong-Sook Noh, Myung-Ju Lee, Yeong-Ok Song, Jong-Hyun Kim, Myung-Hee Kim,
Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi
Korean Journal of Food Science and Technology.
,vol. 40, pp. 661- 668 ,(2008)
4.
Hai-Soo Rhee, Young Cho,
A Study on Flavorous Taste Components in Kimchis -On Free Amino Acids-
Korean Journal of Food Science and Technology.
,vol. 11, pp. 26- 31 ,(1979)
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윤주미, 백영숙, 윤혜현, 조만호, 한태룡,
천연색소로서 한국산 유색미 안토시아닌의 안정성 연구
Korean Journal of Food Science and Technology.
,vol. 29, pp. 211- 217 ,(1997)
6.
Gyeong-Phil Han, Gab-Jo Han, Jae-Sook Han, Jin-Shik Lee, Young-Jin Kim,
A Survey of American’s Perception and Preference for Korean Kimchi: Focus on Illinois and California
Journal of the Korean Society of Food Culture.
,vol. 25, pp. 499- 507 ,(2010)
7.
Eun-Raye Jeon, Lan-Hee Jung, Jeong-Ah Jeong, Kyung-Ae Kim,
Consciousness on the Korean Traditional Food of School Food Service Dietitians
Journal of the Korean Home Economics Association.
,vol. 43, pp. 127- 142 ,(2005)
8.
B Brokus, H Tabaka, K Gasiorowski,
Evaluation of the immunomodulatory activity of four compounds exerting antimutagenic effects on human lymphocytes in vitro
Cellular & Molecular Biology Letters.
,vol. 05, pp. 469- 481 ,(2000)
9.
Bong-Soo Noh, Dong-Kyung Kim, Sang-Yong Kim, Jung-Kul Lee,
Effects of Xylose and Xylitol on the Organic Acid Fermentation of Kimchi
Korean Journal of Food Science and Technology.
,vol. 32, pp. 889- 895 ,(2000)
10.
Jung-Min Sung, Hae-Yeon Choi,
Effects of Alaska Pollack Addition on the Quality of Kimchi (Korean salted cabbage)
Korean Journal of Food Preservation.
,vol. 16, pp. 772- 781 ,(2009)
来源期刊
Korean Journal of Food and Cookery Science
Korean Society of Food and Cookery Science
2017 年,
Volume: 33, Issue: 4,
Page: 395-403
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