Cha (2012) Anti-obesity effect of kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. Journal of Fermentation and Bioengineering, 71:58-62. J Carabenz-Trejo (1991) Influence of solid substrate fermentation on the chemical composition.
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Journal of Agricultural Food and Chemistry, 48:967-973. Angioni (2000) Pesticide residues in grapes, wine and their processing products. Loco (2012) Effect of household and industrial processing on levels of five pesticide residues and two degradation products in spinach. Journal of Environmental Science and Health Part B Pesticides Food Contaminants and Agricultural Wastes, 17(5):505-514. Kawar (1982) Behavior of parathion in apple juice processed into cider and vinegar. Thanos (2005) Degradation of methamidophos on soultanina grapes on the vines and during refrigerated storage. Journal of Food Science Technology, 30:132-133.
(1993) Decontamination of insecticide residues on mango by washing and peeling. (2002) Degradation of organochlorine pesticides by meat starter in liquid media and fermented sausage. This study was investigated the change of pesticide residues in young Chinese cabbages and young radishes sprayed with pesticides (young Chinese cabbage: diazinon EC, dimethomorph WP and imidacloprid WP, young radish: diazinon EC, imidacloprid WP and procymidone WP) during Kimchi preparation and storage in Kimchi fridge ( $1.8^C$의 김치냉장고에 저장하면서 잔류농약의 변화를 조사하였다.
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