References
- Code of Food Additive Association of Korean Food industry
- Koean J. Food Sci. Technol. v.27 Screening of natural preservatives to inhibit kimchi fermentation Moon, K. D.;Byun, J. A.;Kim, S. J.;Han, D. S.
- Koean J. Food Sci. Technol. v.27 Antimicrobial activities of the extracts of vegetable kimchi stuff Kim, S. J.;Park, K. H.
- Koean J. Food Sci. Technol. v.27 Retardation of kimchi fermentation by the extracs of alluium tuberosum and growth inhibition of related microorganisms Kim, S. J.;Park, K. H.
- Korean J. Soc. Food Sci. v.8 Effect of onion on kimchi fermentation(Ⅰ) Yi, H. J.;Rhee, H. S.
- Korean J. Soc. Food Sci. v.10 Effect of kimchi submaterial on the growth on Leuconostoc mensenteroides and Lactobacillus plantarum Cho, Y.;Yi, J.H.
- J. Korean Soc. Food Nutr. v.21 Screening of antimicrobial for medicinal herb extracts Park, U. Y.;Chang, D. S.;Cho, H. R.
- Korean J. Food Sci. Technol. v.30 The effect of mixed medicinal herb extracts with antimicrobial activity on the shelf-life kimchi Lee, S. H.;Cho, O. K.;Choi, W. J.;Kim, S. D.
- Korean J. Food Sci. Technol. v.30 Effect of various ingredients of kimchi on the kimchi Lee, S. H.;Kim, S. D.
- J. Korean Soc. Food Nutr. v.30 Effect of lithospermun erythrorhizon, glycyrrhiza uralensis and dipping of chitosan on shelf-life of kimchi. Lee, S. H.;Jo, O. K.
- Korean J. Food Sci. Technol. v.21 Changes of kimchis contained different garlic contents during fermentation Lee, S. K.;Shin, M. S.;Jhong, D. Y.;Hong, Y. H.;Lim, H. S.
- J. Korean Agric. Chem. Soc. v.34 The effect of spices on the kimchi fermentation Park, W. P.;Kim, Z. U.
- J. Korean Soc. Food Nutr. v.18 Studies on the natutral pH adjusters for kimchi Jang, K. S.
- J. Korean Soc. Food Nutr. v.28 Effect of hot water extract of natural plants on the prolongation of optimal fermentation time of kakdugi Kim, M. R.;Mo, E. K.;Kim, J.H.;Lee, K. J.;Jung, C. K.
- Korean J. Food Sci. Technol. v.16 Effect of temperature and salt concentration on kimchi fermentation Mheen, T. I.;Kwon, T. W.
- Korean J. Food Sci. Technol. v.21 Selection scheme of radish vaieties to improve storage stabilities of fermented pickled cubes with spicial reference to sugar content Kim, K. J.;Kyung, K. H.;Myung, W. K.;Shim, S. T.;Kim, H. K.
- Korean J. Food Sci. Technol. v.26 Change in properties of kimchi preparedwith different kinds and levels of salted and fermented seafoods during fermentation Kim, K. O.;Kim, W. H.
- Korean J. Nutr. v.28 Effect of storage on pH and the contents of nitrate of various kimchi Namkung, S.;Cho, J. G.
- J. Korean Agric. Chem. Sco. v.13 Studies on the packaging and preservation of kimchi Lee, Y. H.;Yang, I. W.
- J. Korean Soc. Food Sci. v.2 Change of textural in terms of the contents of cellulose, hemicellulose and pectic substances during fermentation of radish kimchi Jung, G. H.;Rhee, H. S.
- Korean J. Dietary Culture v.8 Changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting Rhee, H. S.;Lee, G. J.
- Korean J. Soc. Food Sci. v.7 Effect of lactic acid bacteria and temperature on kimchi fermentation(Ⅰ) Cho, Y.;Rhee, H. S.
- Korean J. Food Sci. Technol. v.23 Screening of natural antimicrobial plant extract on food spoilage microorganisms Lee, B. W.;Shin, D. H.
- Korean J. Food Sci. Technol. v.27 Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation Chung, D. K.;Yu, R. N.
- Substances generally recognized as safe FDA(4-1 89 edition)