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1. Kimchi microflora: history, current status, and perspectives for industrial (...)

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwlV3dTxQxEG8EYqIPqGjkEEhNfFIqu2332jWERC93QYyInATwZdNtu94FOC4e98B_z8x2d4F4kvDSpOlHdrrT9jedL0LeRVK1XSIFE7nPmVQ6ZTp3hkmj2zotvOUW3yGP9O4J_3mge53Kj3tSW7vXKsnypG6c3fB6RtsfyTApCQORZyFBvRAwcX-v26gOuA4KSrgXmUpSXasyZ01x5zKaK8zFLJz5j460vHp6z0J-1fKj0e76Y7A7CS8Qdwyy68iOD6TvOVmsQCn9HLjoBXnkR0vkcUhTebVEnt4KWviSnG4Ntr8Nz-1guLU52KbnaNFXgNRvPtEQvPhqg9oQ9Ymiu9J0skHNyNHxjVvnhAJUpsMmawiFKU9vphyHKLTAMa_IYa_7q7PDqpQNzIJkdMlU7Lnn2jmALTZXceosbHBli7gQwhlvvHDCAqyIdGpdZAEtOpOk3BS5UhoE-2VCbZIkhoPwrAE_OJMb7o2x7Ugo5aRVcYtE9U_LbBXIHPNpnGVNCOZyKTNYygyXMoMh75sh4xDF477Oy8AJmfkDp2x22Ocog5Y-wImY3STh1Iem1ZpzsuoYmGSAtjn6IgvZIm-bZtjAqJUxI38xLfsIEBtjnd7XR0gt2oDOW-R14MqGDsBncQqwv0U-1Hx16wP-R-TKg3q_IU-Q1mB7t0rmL_9O_VpIn7FO5tTRCZbHap0sfOnu7R9Ards_htpO52vvN9S-830sFZawV7H8sXsNh9sueQ

   by Jung, Ji Young; Lee, Se Hee and Jeon, Che Ok

   Applied Microbiology And Biotechnology, Volume 98, Issue 6, pp. 2385 - 2393

   Journal Article : Full Text Online

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2. Organic acid type in kimchi is a key factor for determining kimchi starters for (...)

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwxV1LS8QwEM6KB_EivsA3c_AatpukSQrLgi4WFTwogngqaZLSIhZx9f87aSKsXjwoeM2bTB7fJN_MEHKaCSVdLjjlta-pULqgunaGCqOlLhpvmQ3vkA_6-pHd3ulyvhTqK3DConvgOHHjrPETVxROZ1oIK6VB_QEhjlW85r5hPpy-qJUvKVPRPljLIsRC_3TEz9KNUW6SjQT14Cx2sUVWfL9N1m7SZ_bOaBTtIC0Y2zkIb6HQ9TBtZ0_ds2276bidQbcAA7jPIMbFAYSY4BKDBS-db6UR6QWG5mIo9jWrwSrJzKiHxE-H_x7ALrkqL-7nlzRMX_USHV9UwRX1kIACqpKAqp8ExPcI2DzPDUN9WCMkcKY2zBtjZcaVcsKqyT45_31HB3_RyCFZZzjGyCI7Iqtvr-_-OAaKOBmW2Ad8WOGE

   by Eun Ji Choi; Namhee Kim; Jung Hee Song; Daun Kim; Ji Yoon Chang; Moeun Lee; Seul Ki Lim; So Yeong Mun; Bo Yeon Park; Jin Yong Kang et al.

   Heliyon, Volume 10, Issue 18.

   Journal Article : Full Text Online

3. Does kimchi deserve the status of a probiotic food?

   http://duke.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV3LSsNAFB18LNSFaBWsL2Yh7kbTeWQmUirSWooLQVGkqzBPWnxETPr_ziQTLIIrVyGLm8CdSebcyz3nAHCWUJ4aRgkiyipEuciQUEYiKkUqMmc11qEP-SLupvjhUYyHcZqwjGOVoYZ2jVBE_a8OH7dUZTsR56_UA4csDGZhcuExdWDirIJ1HNzl_JZOppMfaiSt3U9DCAoxLYnnr8f8UixthKPqs2a8A7YjSIQ3zarughX70QHd0dxW8BxGJc83eN8K6XfARssvLjtga0licA9cjQpbwv5s8Dp_17N5_3I2gMaGVqyFHvvBQChalLBwUMLPWpPJvxO6ojDX--B5fPs0nKDol4A0xbxC3GBHTCgSMJPB8EEI41PCdOq0YNQSym3GnU0zj1l8mUUyqQxXIk0cE9Kk5ABAzRiT2Feuwh_eRiqJrZQ6TQjnhmre64JsOT95VfcVXGMCkpNeVBxtc5uH3OYxt4f_iD0Cm_6Whq4qZsdgrfpa2JPGwOG0XvFvIUuqNg

   by Lee, Se Hee; Kim, Yeon Bee; Whon, Tae Woong; Son, Hong-Seok; Park, Seong-Eun; Cha, Jeongmin and Roh, Seong Woon

   Critical Reviews In Food Science And Nutrition, Volume 64, Issue 19, pp. 6512 - 6525

   Journal Article : Full Text Online

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