کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
21078 43205 2011 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Bioscience and Bioengineering - Volume 112, Issue 4, October 2011, Pages 356–359
نویسندگان
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