Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 6
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- Pages.1063-1071
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Anticancer Effect of Bottled Mustard Leaf Kimchi during Fermentation
병 포장 갓김치의 항암성에 대한 연구
- Kim, Bog-Nam (Dept. of Tourism Food Service Cuisine, Hallym College)
- 김복남 (한림성심대학 관광외식조리과)
- Published : 2008.12.31
Abstract
Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at