Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
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概要
- 論文の詳細を見る
This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7 days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes.
- 公益社団法人日本生物工学会の論文
著者
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Kim Jin-man
Department Of Food And Nutrition College Of Health Sciences Korea University
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Kim Jin-man
Department Of Animal Science Kon-kuk University
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Kim Jin-man
Department Of Food And Biotechnology Yonsei University
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Kim Joong-man
Department Of Pharmacology College Of Oriental Medicine Kyung Hee University
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Chang Un-jae
Department Of Food And Nutrition Dongduk Women's University
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Suh Hyung-joo
Department Of Food And Nutrition College Of Health Sciences Korea University
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Song Jae-chul
Department Of Food And Nutrition University Of Ulsan
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Jeon Woo-min
Department Of Animal Resource Sahmyook University
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Park Jung-Min
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Shin Jin-Ho
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Gu Ja-Gyeong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Yoon Su-Jin
Department of Food Science and Biotechnology of Animal Resources, Konkuk University
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Yang Cheul-Young
Department of Food Technology and Services, Eulji University
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Gu Ja-gyeong
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Park Jung-min
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Yoon Su-jin
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Yang Cheul-young
Department Of Food Technology And Services Eulji University
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Shin Jin-ho
Department Of Food Science And Biotechnology Of Animal Resources Konkuk University
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Gu Ja-gyeong
Department of Electronic Materials Engineering, Kwangwoon University, Seoul 139-701, Korea
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