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Ku KH, Kang KO, Kim WJ. Some quality changes during fermentation of kimchi. Korean J. Food Sci. Technol. 20: 476-482 (1988)
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Choi SY, Kim TB, Yoo JY, Lee IS, Chung KS, Koo YJ. Effect of temperature and salt concentration of kimchi manufacturing on storage. Korean J. Food Sci. Technol. 22: 707-710 (1990)
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Nam JS, Kim JU. Food Chemical Experiment. Shinkwang Press, Seoul, Korea. pp. 144-146 (2003)
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Yoon HS, Son YJ, Han JS, Lee JS, Han NS. Comparision of D- and L-lactic acid contents in commercial kimchi and sauerkraut. Food Sci. Biotechnol. 14: 64-67 (2005)
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Song SH, Kim YJ. A Wave of Kimchi Safety and Prospection of Kimchi Demand. KREI Press, Seoul, Korea. pp. 7-12 (2005)
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Park KU, Kim JY, Cho YS, Yee ST, Jeong CH, Kang KS, Seo KI. Anticancer and immuno-activity of onion kimchi methanol extract. J. Food Sci. Nutr. 33: 1439-1444 (2004)
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Park BH, Cho HS, Yoo MJ. Quality characteristics of kimchi prepared for the winter around Chonnam area. Korean J. Human Ecol. 6: 57-65 (2003)
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Yoo MJ, Kim HR, Chung HJ. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J. Diet. Culture 16: 431-441 (2001)
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Rhie SG, Chun SK. The influence of temperature on fermentation of kimchi. J. Korean Soc. Food Sci. Nutr. 11: 3063-3066 (1982)
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Kim MJ, Ha JY, Yun YR, Noh JS, Song YB, Song YO. Extension of shelf life of kimchi by addition of encapsulated mustard oil. Food Sci. Biotechnol. 15: 884-888 (2006)
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Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
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Lee HJ, Baek JH, Yang M, Han HU, Ko YO, Kim HJ. Characteristics of lactic acid bacterial community during kimchi fermentation by temperature downshift. Korean J. Microbiol. 31: 346-350 (1993)
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Ku KH, Cho MH, Park WS. Characteristics analysis for the standardization of commercial kimchi. Korean J. Food Sci. Technol. 35: 316-319 (2003)
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Lee KL, Choi JH, Ahn BI. Change and Projection of Kimchi Demand. KREI Press, Seoul, Korea. pp. 115-120 (2000)
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Song TH, Kim SS. A study on the effect of ginseng on eatable period and sensory characteristics of kimchi. Korean J. Diet. Culture 6: 237-244 (1991)
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No YS. Foodmicrologics. Gi-gu Press, Paju, Gyeonggi, Korea. pp. 73-76 (2003)
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Kim JM, Kim KH, Kim SY, Park YS, Seo MJ, Yoon SS. Isolation and characterization of antilisterial lactic acid bacteria from kimchi. Food Sci. Biotechnol. 14: 503-508 (2005)
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Hong IH, Park WS. Application of time-temperature indicators for monitoring kimchi fermentation. Food Sci. Biotechnol. 9: 258-262 (2000)
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Park WS, Moon SW, Lee MK, Ahn BH, Koo YJ, Kim KH. Comparison of fermentation characteristics of the main types of Chinese cabbage kimchi. Foods Biotechnol. 5: 128-135 (1996)
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Kang JH, Kang SH, Ahn ES, Yoo MJ, Chung HJ. Effect of the combination of fermentation temperature and time on the properties of baechukimchi. Korean J. Food Culture 19: 30-42 (2004)
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Han JS, Cho YS, Lee SJ. A comparison on the quality characteristics of Korean and Japanese commercial baechukimchi. J. Korean Home Econo. Assoc. 41: 85-92 (2003)
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AOAC. Official Method of Analysis of AOAC Intl. 16th ed. Method 991.43. Association of Official Analytical Communities, Arlington, VA, USA (1995)
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Chung HJ, Kim HR, Yoo MJ. Changes in texture and sensory properties of low-temperature and long-term fermented baechukimchi during the fermentation. Korean J. Food Culture 20: 426-432 (2005)
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Park HK, Lim JR, Han HH. The trend of the microbial changes of kimchi during the fermentation at different temperatures. J. Basic Sci. Res. In Ha University 11: 61-69 (1990)
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Kim JY, Park EY, Kim YS. Characterization of volatile compounds in low-temperature and long-term fermented baechukimchi. Korean J. Food Culture 21: 319-324 (2006)
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Park KY, Baek KA, Rhee SH, Cheigh HS. Antimutagenic effect of kimchi. Foods Biotechnol. 4: 141-145 (1995)
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