:: Journal of The Korean Society of Food Culture ::

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Kimchi and Its Functionality

Kun-Young Park, Geun-Hye Hong

Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158

DOI:https://doi.org/10.7318/KJFC/2019.34.2.142
Open abstract
Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

Da-Mee Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.286-297

DOI:https://doi.org/10.7318/KJFC/2014.29.3.286
Open abstract
Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Myung Joo Han^1*, Hye Eun Im, Yu Ri Oh, Na Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.401-408

DOI:https://doi.org/10.7318/KJFC/2013.28.4.401
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