banchan kimchi baechu
Selected indexed studies
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (J Med Food, 2014) [PMID:24456350]
- Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations. (Food Sci Biotechnol, 2024) [PMID:38623433]
- Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi. (PLoS One, 2024) [PMID:39556541]
_Worker-drafted node — pending editorial review._
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Sources
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (2014) pubmed
- Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells. (2021) pubmed
- Bacterial diversity of baechu-kimchi with seafood based on culture-independent investigations. (2024) pubmed
- Effects of jogi, Micropogonias undulatus, addition on the production of volatile compounds in baechu-kimchi. (2024) pubmed
- Bacterial Community of Galchi-Baechu Kimchi Based on Culture-Dependent and - Independent Investigation and Selection of Starter Candidates. (2022) pubmed
- The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages. (2005) pubmed
- Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages. (2017) pubmed
- Correction to: Bacterial diversity of baechu-kimchi with seafood based on culture‑independent investigations. (2024) pubmed
- Beneficial Outcomes of Kimchi Prepared with Amtak Baechu Cabbage and Salting in Brine Solution: Anticancer Effects in Pancreatic and Hepatic Cancer Cells. (2018) pubmed
- Alleviating Effects of Baechu Kimchi Added Ecklonia cava on Postprandial Hyperglycemia in Diabetic Mice. (2013) pubmed