Lactobacillus Plantarum 0.101 g in 1.5 g ORAL GRANULE [Kimchi Lactic Acid 1000]
National Institutes of Health
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In this study, we investigated the inhibitory effects of Baechu kimchi added Ecklonia cava on the activities of α-glucosidase and…
Quality characteristics of baechu (Kimchi cabbage) kimchi prepared using various kinds of domestic solar salts (KS5Y, KS2Y, KS1Y…
The preference and satisfaction for Korean food by Chinese students studying at Mokpo National University of Korea were surveyed…
AbstractThe physicochemical and sensory properties of Baik-Kimchi supplemented with Lotus root juice were periodicallyexamined…
Abstract This survey was conducted to assess dini ng-out behaviors and menu preferences of university students in the Seoul area…
The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising…
This study was performed in order to investigate the effect of Leuconostoc mesenteroides, Lactobacillus plantarum and salt…
Effects of freeze-drying on microbiological and sensory characteristics of yulmoo-kimchi (leaf radish kimchi) were investigated…
The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to…