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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 19
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Does kimchi deserve the status of a probiotic food?

Jeongmin Chaa Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of KoreaView further author information
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Yeon Bee Kimb Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaView further author information
,
Seong-Eun Parka Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of KoreaView further author information
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Se Hee Leeb Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaView further author information
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Seong Woon Rohb Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaView further author information
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Hong-Seok Sona Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of KoreaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-2102-7785View further author information
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Tae Woong Whonb Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju, Republic of KoreaCorrespondence[email protected]
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Pages 6512-6525 | Published online: 30 Jan 2023

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