Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food - Park, Kun-Young; Jeong, Ji-Kang; Lee, Young-Eun; Daily, James W (Journal of medicinal food, 2014)
Keywords: anti-aging properties; brain; Brassica - chemistry; Brassica - microbiology; byproducts; cabbage; cholesterol; Fermentation; Food Handling; Food, Organic - analysis; Food, Organic - microbiology; functional foods; garlic; ginger; health promotion; Humans; ingredients; kimchi; lactic acid bacteria; Lactobacillaceae - metabolism; manufacturing; pepper; probiotics; Probiotics - chemistry; rice; salting; Vegetables - chemistry; Vegetables - microbiology; yogurt