Zobrazeno 1 - 10
of 3 860
pro vyhledávání: '"Kimchi"'
Autor:
Park, Junghyun1 (AUTHOR), Heo, Sojeong1 (AUTHOR), Lee, Gawon1 (AUTHOR), Kim, Tao1 (AUTHOR), Oh, Seung-Eun1 (AUTHOR), Kwak, Mi-Sun2 (AUTHOR), Jeong, Do-Won1 (AUTHOR) jeongdw@dongduk.ac.kr
Publikováno v:
PLoS ONE. 4/4/2024, Vol. 19 Issue 4, p1-13. 13p.
Autor:
Demelius, Yoko (AUTHOR) yoko.demelius@utu.fi
Publikováno v:
Seoul Journal of Korean Studies. Jun2023, Vol. 36 Issue 1, p87-116. 30p.
Autor:
Cha, Jeongmin1 (AUTHOR), Kim, Yeon Bee2 (AUTHOR), Park, Seong-Eun1 (AUTHOR), Lee, Se Hee2 (AUTHOR), Roh, Seong Woon2 (AUTHOR), Son, Hong-Seok1 (AUTHOR) sonhs@korea.ac.kr, Whon, Tae Woong2 (AUTHOR) twwhon@wikim.re.kr
Publikováno v:
Critical Reviews in Food Science & Nutrition. 2024, Vol. 64 Issue 19, p6512-6525. 14p.
Autor:
Yang, Hae-Il1,2 (AUTHOR), Min, Sung-Gi1 (AUTHOR), Seo, Hye-Young1 (AUTHOR), Lee, Seong Youl1 (AUTHOR), Yang, Ji-Hee1 (AUTHOR), Lee, Mi-Ai1 (AUTHOR), Park, Sung-Hee1 (AUTHOR), Eun, Jong-Bang2 (AUTHOR) jbeun@jnu.ac.kr, Chung, Young Bae1 (AUTHOR) ybchung@wikim.re.kr
Publikováno v:
International Journal of Food Properties. 2023, Vol. 26 Issue 2, p2924-2938. 15p. 1 Diagram, 3 Charts, 4 Graphs.
Publikováno v:
Publishers Weekly. 9/9/2024, Vol. 271 Issue 34, p61-61. 1/5p.
Autor:
Lim, Ju-Young1 (AUTHOR), Choi, Yun-Jeong1 (AUTHOR), Lee, Seong Youl1 (AUTHOR), Lee, Min Jung1 (AUTHOR), Yang, Hae-Il1 (AUTHOR), Kim, Eun-Hae1 (AUTHOR), Park, Sung Jin1 (AUTHOR), Yang, Ji-Hee1 (AUTHOR), Chung, Young Bae1 (AUTHOR), Park, Sung-Hee1 (AUTHOR), Min, Sung Gi1 (AUTHOR), Lee, Mi-Ai1 (AUTHOR) leemae@wikim.re.kr
Publikováno v:
International Journal of Food Properties. 2022, Vol. 25 Issue 1, p2332-2347. 16p.
Autor:
Chon, Seo‐yeong1 (AUTHOR), Kim, Mina K.1 (AUTHOR) minakim@jbnu.ac.kr
Publikováno v:
Journal of Sensory Studies. Dec2021, Vol. 36 Issue 6, p1-7. 7p.
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-15 (2024)
Abstract Kimchi is a Korean traditional vegetable fermented food with lactic acid bacteria (LAB). Fermented kimchi contains live LAB (probiotics), dietary fibers (prebiotics) and dead LAB and fermented metabolites (postbiotics), and it may have vario
Externí odkaz:
https://doaj.org/article/583a0e05899d4fd09fea6c49092b9572
Autor:
Anshul Sharma, Hae-Jeung Lee
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-11 (2024)
Abstract Kimchi, a renowned and culturally significant Korean dish, has gained global recognition as a superfood due to its abundant nutritional content and positive impact on human health. The process of producing kimchi involves the fermentation of
Externí odkaz:
https://doaj.org/article/d55821ada7e54b22b771e1e85bccbc99