Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation

Author:

Choi Yun-Jeong,Lee Hae-Won,Yang Ji-Hee,Hong Sung-Wook,Park Sung-Hee,Lee Mi-AiORCID

Funder

World Institute of Kimchi

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference33 articles.

1. Kim SH, Kim SH, Kang KH, Lee SH, Kim SJ, Kim JG, Chung MJ. Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi. LWT Food Sci. Technol. 84: 196–203 (2017)

2. Park KY. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc. Food Nutr. 24: 169–182 (1995)

3. Jeon CG. Marketing analysis of the imported kimchi and challenges for the domestic kimchi industry. Korean J. Food Mark. Econ. 26: 79–101 (2009)

4. Lee JY, Park YS, Kim YS, Shin DH. Antimicrobial characteristics of metabolites of lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Korean J. Food Sci. Technol. 34: 472–479 (2002)

5. Moon GS, Song YS, Ryu BM, Jeon YS. The study on the qualities of commercial anchovy sauce and kimchies prepared with different anchovy sauces. Korean J. Soc. Food Sci. 13: 272–277 (1997)

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