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Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

Paper ID Volume ID Publish Year Pages File Format Full-Text
21078 43205 2011 4 PDF Available
Title
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
Abstract

This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7 days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes.

Keywords
Chinese cabbage; Kimchi; Short-term fermented kimchi; Over-ripened fermented kimchi; Antioxidant activity
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Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
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Publisher
Database: Elsevier - ScienceDirect
Journal: Journal of Bioscience and Bioengineering - Volume 112, Issue 4, October 2011, Pages 356–359
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us