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피인용 문헌
- Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi 2017, https://doi.org/10.1007/s10068-017-0179-y
- Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation vol.27, pp.4, 2018, https://doi.org/10.1007/s10068-018-0349-6
- 김치산업의 현황과 발전 방향 vol.53, pp.2, 2020, https://doi.org/10.23093/fsi.2020.53.2.166