Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt
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Han, Gwi-Jung
(Dept. of Korean Food Research for Globalization, NIAST, RDA)
Son, A-Reum (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Lee, Sun-Mi (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Jung, Ji-Kang (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) Kim, So-Hee (School of Culinary Art & Baking Technology, Dong-Ju College) Park, Kun-Young (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) |
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