Proceedings of the Korean Society of Toxicology Conference (한국독성학회:학술대회논문집)
- 2001.10a
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- Pages.89-90
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- 2001
EFFECTS OF LONG-TERM SUPPLEMENTATION OF KOREAN CABBAGE KIMCHI ON THE STATUS OF STOMACHAL MEMBRANE AND MINERAL METABOLISM IN FISHER 344 MALE RATS
- Lee, Sung-Hyeon (National Rural Living Science Institute, Rural Development Administration) ;
- Kim, Ji-Yeon (National Rural Living Science Institute, Rural Development Administratio) ;
- Hwangbo, Young-Sook (National Rural Living Science Institute, Rural Development Administratio) ;
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Park, Hong-Ju
(National Rural Living Science Institute, Rural Development Administration)
- Published : 2001.10.01
Abstract
Kimchi is a traditional fermented vegetable food in Korea. There are about 187 varieties of Kimchi, depending on the ingredients and processing methods used, which are different in microbiological, nutritional, and biochemical characteristics. Much attention for Kimchi has been focused on health and life extension. Kimchi is fermented by the microorganisms which are originally present in the raw vegetable substances.(omitted)
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