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피인용 문헌
- A Nationwide Survey on the Preference Characteristics of Minor Ingredients for Winter Kimchi vol.32, pp.4, 2003, https://doi.org/10.3746/jkfn.2003.32.4.555
- A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different Periods vol.27, pp.4, 2012, https://doi.org/10.7318/KJFC/2012.27.4.346
- Pre-processed spice mix formulation and changes in its quality during storage vol.39, pp.6, 2006, https://doi.org/10.1016/j.lwt.2005.05.004
- A new process on the basic formula of kimchi: derived kimchi from a combination of yangnyeom (kimchi sauce) and vegetables vol.8, pp.1, 2021, https://doi.org/10.1186/s42779-021-00110-7