Metabolic Pathways Associated with Kimchi, a Traditional Korean Food, Based on In Silico Modeling of Published Data

Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt. The various unique microorganisms and bioactive c...

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Detalles Bibliográficos
Autores principales: Shin, Ga Hee, Kang, Byeong-Chul, Jang, Dai Ja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korea Genome Organization 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5287128/
https://www.ncbi.nlm.nih.gov/pubmed/28154515
http://dx.doi.org/10.5808/GI.2016.14.4.222

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5287128/
https://www.ncbi.nlm.nih.gov/pubmed/28154515
http://dx.doi.org/10.5808/GI.2016.14.4.222

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