banchan dongchimi
Selected indexed studies
- Microbial ecology of watery kimchi. (J Food Sci, 2015) [PMID:25847522]
- Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics. (J Food Prot, 2025) [PMID:39608606]
- Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. (Food Sci Anim Resour, 2023) [PMID:37181224]
_Worker-drafted node — pending editorial review._
Connections
banchan dongchimi helps
Sources
- Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi. (2021) pubmed
- Microbial ecology of watery kimchi. (2015) pubmed
- Microbial and Sensory Characteristics of Traditional Watery Kimchi (Dongchimi) Fortified with Probiotics. (2025) pubmed
- Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. (2023) pubmed
- Inactivation of feline calicivirus and murine norovirus during Dongchimi fermentation. (2012) pubmed
- Control of dongchimi fermentation with chitosan deacetylated by alkali treatment to prevent over-ripening. (2010) pubmed
- [The Effect of Dongchimi Juice Containing Kimchi Lactobacillus on the Oral Health of Patients at a Long-Term Care Hospital: Comparison with Chlorhexidine Solution]. (2017) pubmed
- Isolation and characterization of lactic acid bacteria from feces of newborn baby and from dongchimi. (2002) pubmed
- Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi. (2013) pubmed
- Probiotic properties of Lactiplantibacillus plantarum KS2020 with GABA producing ability. (2025) pubmed