참고문헌
- Bang BH, Seo JS, Jeong EJ. 2008. A method for maintaining good Kimchi quality during fermentation. Korean J Food Nutr 21: 51-55.
- Lee MK, Rhee KK, Kim JK, Kim SM, Jeong JW, Jang DJ. 2007. A survey of research papers on Korean Kimchi and R&D trends. Korean J Food Cult 22: 104-114.
- Jo JS, Hwang SY. 1988. Standardization of Kimchi and related products (2). Korean J Dietary Culture 3: 301-307.
- Lee SH, Choi WJ. 1998. Effects of medicinal herbs' extracts on the growth of lactic acid bacteria isolated from Kimchi and fermentation of Kimchi. Korean J Food Sci Technol 30: 624-629.
- Lee SK, Shin MS, Jhong DY, Hong YH, Lim HS. 1989. Changes of Kimchis contained different garlic contents during fermentation. Korean J Food Sci Technol 21: 68-74.
- Jo JS. 1990. Food materials. Gijeunyungusa, Seoul, Korea. p 154-155.
- Kwon OC, Woo KS, Kim TM, Ki DJ, Hong JT, Jeon HS. 2006. Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol 38: 331-336.
- Shin JH, Kim R, Lee SJ, Kang MJ, Seo JK, Sung NJ. 2011. Aroma compounds and antimicrobial effect of garlic from different area in Korea. Korean J Food Preserv 18: 199-207. https://doi.org/10.11002/kjfp.2011.18.2.199
- Kang MJ, Shin JH, Sung NJ. 2011. Recovery effect of garlic extract and vitamin B group enhanced diet on swimming fatigue. J Life Sci 21: 875-883. https://doi.org/10.5352/JLS.2011.21.6.875
- Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS. 1987. Quality characteristics of Kimchis with different ingredients. J Korean Soc Food Nutr 16: 268-277.
- Shin JH, Kim R, Kang MJ, Kim GM, Sung NJ. 2012. Quality and fermentation characteristics of garlic-added kimchi. Korean J Food Preserv 19: 539-546. https://doi.org/10.11002/kjfp.2012.19.4.539
- Cho NC, Jhon DY, Shin MS, Hong YH, Lim HS. 1988. Effect of garlic concentrations on growth of microorganisms during Kimchi fermentation. Korean J Food Sci Technol 20: 231-235.
- Cho HK, Park SH, Jo JS, Jung CS. 2001. Effect of the garlic on the fermentation and quality of kimchi. Korean J Dietary Culture 16: 470-477.
- Lee SW, Woo SJ. 1989. Effect of some materials on the content of nitrate, nitrite and vitamin C in Kimchi during fermentation. Korean J Dietary Culture 4: 161-166.
- Yi JH, Cho Y, Hwang IK. 1995. Effects of kimchi minor ingredients on the growth of lactic acid bacteria. Korean J Soc Food Sci 11: 511-520.
- Cho Y, Yi JH. 1994. Effect of kimchi submaterial on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum. Korean J Soc Food Sci 10: 35-38.
- AOAC. 1990. Official methods of analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. Method 942.15.
- Duncan DB. 1955. Multiple range and multiple F-tests. Biometrics 11: 1-42. https://doi.org/10.2307/3001478
- Ku KH, Kang KO, Kim WJ. 1988. Some quality changes during fermentation of kimchi. Korean J Food Sci Technol 20: 476-482.
- Park SK, Cho YS, Park JR, Moon JS, Lee YS. 1995. Changes in the contents of sugar, organic acid, free amino acid and nucleic acid-related compounds during fermentation of mustard leaf-Kimchi. J Korean Soc Food Nutr 24: 48-53.
- Park IK, Kim SH, Kim SD. 1996. Effect of organic acids addition during salting on the fermentation of Kimchi. J East Asian Soc Diet Life 6: 195-204.
- Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. 2013. Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42: 450-456. https://doi.org/10.3746/jkfn.2013.42.3.450
- Yoo MJ, Kim HR, Chung HJ. 2001. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J Dietary Culture 16: 431-441.
- Kim DG, Kim BK, Kim MH. 1994. Effect of reducing sugar content in Chinese cabbage on Kimchi fermentation. J Korean Soc Food Nutr 23: 73-77.
- Ha JH, Hawer WS, Kim YJ, Nam YJ. 1989. Changes of free sugars in Kimchi during fermentation. Korean J Food Sci Technol 21: 633-638.
- Ryu BM, Jeon YS, Song YS, Moon GS. 1996. Physicochemical and sensory characteristics of anchovy added kimchi. J Korean Soc Food Nutr 25: 460-469.
- Lee WW, Son SK, Lee GR, Kim GH, Kim YH. 2001. Antimicrobial effects of garlic extract against pathogenic bacteria. Korean J Vet Serv 34: 167-178.
- Ji WD, Jeong MS, Choi UK, Choi DH, Chung YG. 1998. Growth inhibition of garlic (Allium sativum L.) juice on the microorganisms. Agric Chem Biotechnol 41: 1-5.
- Chung CH, Kim YS, Yoo YJ, Kyung KH. 1997. Presence and control of coliform bacteria in kimchi. Korean J Food Sci Technol 29: 999-1005.
- Kang CH, Chung KO, Ha DM. 2002. Inhibitory effect on the growth of intestinal pathogenic bacteria by kimchi fermentation. Korean J Food Sci Technol 34: 480-486.
- Kwon EA, Kim M. 2007. Microbial evaluation of commercially packed kimchi products. Food Sci Biotechnol 16: 615-620.
- Jeong HS, Ko YT. 2010. Major odor components of raw kimchi materials and changes in odor components and sensory properties of kimchi during ripening. Korean J Food Cult 25: 607-614.
- Cha YJ, Kim H, Cadwallader KR. 1998. Aroma-active compounds in kimchi during fermentation. J Agric Food Chem 46: 1944-1953. https://doi.org/10.1021/jf9706991
- Yoon MK, Kwon MJ, Lee SM, Kim JW, Cho MS, Lee JM, Kim YS. 2008. Characterization of volatile components according to fermentation periods in Gamdongchotmoo kimchi. Korean J Food Sci Technol 40: 497-502.
- Shin JA, Choi SW, Lee KT. 2005. Prediction of Kimchi aging using electronic nose system. Korean J Food Preserv 12: 613-616.
피인용 문헌
- Microbial quality of reduced‐sodium napa cabbage kimchi and its processing vol.7, pp.2, 2016, https://doi.org/10.1002/fsn3.898
- Optimization of Kimchi Seasoning with Different Amounts of Semi-dry Pepper and Garlic Paste vol.29, pp.3, 2016, https://doi.org/10.17495/easdl.2019.6.29.3.253