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SCOPUS
학술저널
Effects of Kimchi Powder or Lactobacillus plantarum Added Fermented Sausages on Serum Lipid and Cholesterol Levels in Rats
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제33권 제4호
- : SCOPUS, SCIE, KCI등재
- 2013.08
- 435 - 438 (4 pages)
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