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Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS. Quality characteristics of kimchis with different ingredients. J. Korean Soc. Food Nutr. 16: 268-277 (1987)
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Cho NC, Jhon DY, Shin MS, Hong YH, Lim HS, Effect of garlic concentrations on growth of microorganisms during kimchi fermentation. Korean J. Food Sci. Technol. 20: 231-235 (1988)
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Park WP, Kim ZU. The effect of spices on the kimchi fermentation. J.Korean Agric. Chem. Soc. 34: 235-241 (1991)
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Yi JH, Cho Y, Hwang IK. Originals : Effects of kimchi minor ingredients on the growth of lactic acid bacteria. Korean J. Soc. Food Sci. 11: 511-520 (1995)
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Lee SH, Kim SD. Effect of starter on the fermentation of kimchi. J. Korean Soc. Food Nutr. 17: 342-347 (1988)
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No HK, Lee SH, Kim SD. Effects of ingredients on fermentation of Chinese cabbage kimchi. J. Korean Soc. Food Nutr. 24: 642-650 (1995)
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Cho Y, Yi JH. Effect of kimchi submaterial on the growth of Leuconostoc mesenteroides and Lactobacillus plantarum. Korean J. Soc. Food Sci. 10: 35-38 (1994)
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Hahn YS, Woo KJ, Park YH, Lee TY. The nature of viscous polysaccharide formed kimchi added sucrose. J. Korean Soc. Food Sci. Nurt. 26: 198-202 (1997)
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Lee HS, Ko YT, Lim SJ. Effects of protein sources on kimchi fermentation and on the stability of ascorbic acid. Korean J. Nutr. 17: 101-107 (1984)
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Ryu JY, Lee HS, Rhee HS. Changes of organic acids and volatile flavor compounds in kimchis fermented with different ingredients. Korean J. Food Sci. Technol. 16: 169-174 (1984)
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Lee SW, Woo SJ. Effect of some materials on the content of nitrate, nitrite, and Vitamin C in kimchi during fermentation. Korean J. Food Sci. Technol. 4: 161-166 (1989))
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Park WP, Kim ZU. The effect of spices on the kimchi fermentation. J.Korean Agr. Chem. Soc. 34: 235-241 (1991)
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Cho HK, Park SH, Jo JS, Jung CS. Effect of the garlic on the fermentation and quality of kimchi. Korean J. Diet. Culture 16: 470-477 (2001)
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Jung HS, Ko Y, Lim SJ. Effects of sugars on kimchi fementation and on the stability of ascorbic acid. Korean J. Nutr. 18: 36-45 (1985)
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Park WP, Kim ZU. The effect of seasoning and salted - fermented fish on kimchi fermentation. J. Korean Agr. Chem. Soc. 34: 242-248 (1991)
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Lee SH, Kim SD. Effect of various ingredients of kimchi on the kimchi fermentation. J. Korean Soc. Food Nutr. 17: 249-254 (1988)
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Yu EJ, Shin MS, Jhon DY, Hong YH, Lim HS. The changes of pectic substances of kimchis with different garlic contents during the fermentation periods. Korean J. Soc. Food Sci. 4: 59-63 (1988)
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Park SH, Lee JH. Consumer acceptance and sensory characteristics of kimchi prepared with different kinds of subsidiary ingredients. Korean J. Soc. Food Sci. 22: 370-378 (2006)
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Ahn SY. The study on the fermentation of kimchi (part 1)-The effect of the ratio of ingredients on kimchi fermentation. The report of NIRI Korea 20: 61-68 (1970)
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Lee SK, Shin MS, Jhong DY, Hong YH, Lim HS. Changes of kimchis contained different garlic contents during fermentation. Korean J.Food Sci. Technol. 21: 68-74 (1989)
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