Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleIncreased quality and functionality of kimchi when fermented in Korean earthenware (onggi).AuthorsJeong, Ji-Kang; Kim, Young-Wook; Choi, Hye-Sun; Lee, Dong Sun; Kang, Soon-Ah; Park, Kun-YoungPublicationInternational Journal of Food Science & Technology, 2011, Vol 46, Issue 10, p2015ISSN0950-5423Publication typeArticleDOI10.1111/j.1365-2621.2011.02710.x