3Keun 0 J. Anticancer effects organic of leek kimchi on hu- man cancer cells [ J ] Nutraceuticals and Food, 2002,7 ( 3 ) : 250 - 254.
4Kim J H, RyuJ D, Lee H G. The effect ofkimchion pro-duction of free radicals and anti-oxidative enzyme activities in the brain of SAM [ J]. Journal of the Korean Sosciety of Food and Nutrition, 2002,31 ( 1 ) :117 - 123.
5Sun M C, Choi S M, Jeon Y S, et al. Red pepper powder and kimchi reduce body weight and blood and tissue lipids in rats fed a high fat diet [ J]. Nutraceuticals and Food, 2002,7(2) :162 - 167.
6Yan P M, Xue W T, Tan S S, et al. Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentra- tion of fermenting Chinese pickles [ J ]. Food Control, 2008,19(1) :50 -55.
7Mohammed S A, Bahasar M. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production : An update [ J . Meat Science, 2007, 76(1) :138 -146.