1 |
The Effect of Red Ginseng Extract on Fermentation of Baechu Kimchi
/ [Kim, Hye-Young;Mo, Eun-Kyoung;Sung, Chang-Keun;] / Food Science and Preservation
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2 |
Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi
/ [Park, Dong-Ill;Choi, A-Reum;Woo, Hye-Jin;Rhee, Seong-Kap;Chae, Hee-Jeong;] / Journal of the Korean Society of Food Science and Nutrition
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3 |
Microbial Properties of Taurine Supplemented Kimchi during Fermentation at Low Temperature
/ [Yim, Seoung-Been;Kim, Mi-Sook;Kim, Eun-Kyung;Chang, Yoon-Hyuk;Jeong, Yoon-Hwa;] / Journal of the East Asian Society of Dietary Life
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4 |
Quality Characteristics of Kimchi Added with Allium hookeri Root
/ [You, Bo Ram;Kim, Hyun Ju;] / Journal of the Korean Society of Food Science and Nutrition
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5 |
The Physico-chemical and Sensory Characteristics of Kakdoogi Containing Hydrangea serrata Seringe Extract
/ [Lee, Kun-Jong;Kim, Hye-Young;] / The Korean Journal of Community Living Science
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