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Journal of the Science of Food and Agriculture|November 27, 2014
Characterization of starter kimchi fermented with Leuconostoc kimchii GJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol dietSe Yeon Jo, Eun A Choi, Jae Joon Lee, et al.Food Microbiology|November 2, 2023
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, MukeunjiSo Yeong Mun, Wooje Lee, Soo-Young Lee, et al.Journal of the Science of Food and Agriculture|June 11, 2013
Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGEYeun Hong, Hee-Seok Yang, Jingmei Li, et al.International Journal of Food Microbiology|March 28, 2009
Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresisTae-Woon Kim, Jun-Hwa Lee, Sung-Eon Kim, et al.Hepatology Research : the Official Journal of the Japan Society of Hepatology|October 13, 2007
Regulatory T cells in hepatitis C virus infectionKyong-Mi ChangClinics in Liver Disease|April 15, 2003
Immunopathogenesis of hepatitis C virus infectionKyong-Mi ChangPlasmid|September 1, 2004
Characterization of pC7 from Lactobacillus paraplantarum C7 derived from Kimchi and development of lactic acid bacteria--Escherichia coli shuttle vectorWoo Jung Park, Kwan Hoon Lee, Jung Min Lee, et al.Biotechnology Letters|June 2, 2005
Cloning and characterization of the bifunctional alcohol/acetaldehyde dehydrogenase gene (adhE) in Leuconostoc mesenteroides isolated from kimchiOk Kyung Koo, Do-Won Jeong, Jung Min Lee, et al.Clinics in Liver Disease|October 16, 2016
Evolution in Our Understanding of Hepatitis B Virus Virology and ImmunologyBertram Bengsch, Kyong-Mi ChangPageof 23