banchan gat kimchi
Selected indexed studies
- Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi. (Food Sci Biotechnol, 2022) [PMID:35059231]
- Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. (J Sci Food Agric, 2019) [PMID:30350316]
- Recessive genetic deregulation abrogates c-myc suppression by interferon and is implicated in oncogenesis. (Mol Cell Biol, 1988) [PMID:3043196]
_Worker-drafted node — pending editorial review._
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Sources
- Characterization of a novel glutamate decarboxylase (GAD) from Latilactobacillus curvatus K285 isolated from Gat -Kimchi. (2022) pubmed
- Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. (2019) pubmed
- Recessive genetic deregulation abrogates c-myc suppression by interferon and is implicated in oncogenesis. (1988) pubmed
- Reduction of c-myc expression by IFN: further analysis of the sensitive and the resistant phenotype of cells. (1985) pubmed
- Formation of Biogenic Amines in Pa (Green Onion) Kimchi and Gat (Mustard Leaf) Kimchi. (2019) pubmed