Preventive Nutrition and Food Science
- 제5권3호
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- Pages.126-130
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- 2000
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Enhancement of Anticancer Activities of Kimchi by Manipulating Ingredients
- Kim, Ju-Youn (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
- Rhee, Sook-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
- Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
- 발행 : 2000.09.01
초록
To enhance the antitumor activity of Chinese cabbage kimchi, four kinds of kimchi, which ere differently prepared in kinds and levels of sub-ingredients, were fermented at 15