학술논문
Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jin Wook Lee Chang Won Pyun Go Eun Hong Kyu Ho Han Kang Duk Choi Chi Ho Lee
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제33권 제4호, 435~438쪽, 전체 4쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2013.08.31
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국문 초록
영문 초록
This study was performed to investigate the serum lipid and cholesterol lowering effects of kimchi powder or Lactobacillus plantarum when added to fermented sausage in rats. Male SD (Sprague-Dawley) rats were divided in three groups and administered with the following diets for 6 wk: non-fermented sausage added diets (CON), kimchi fermented sausage added diets (KIM), and Lactobacillus plantarum fermented sausage added diets (PLA). The CON has significantly (p
목차
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