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피인용 문헌
- Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review vol.7, 2016, https://doi.org/10.3389/fmicb.2016.01493
- Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.706
- Kimchi Protects Against Azoxymethane/Dextran Sulfate Sodium–Induced Colorectal Carcinogenesis in Mice vol.17, pp.8, 2014, https://doi.org/10.1089/jmf.2013.2986
- Relationship Between Plant Food (Fruits, Vegetables, and Kimchi) Consumption and the Prevalence of Rhinitis Among Korean Adults: Based on the 2011 and 2012 Korea National Health and Nutrition Examination Survey Data vol.19, pp.12, 2016, https://doi.org/10.1089/jmf.2016.3760
- Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food vol.17, pp.1, 2014, https://doi.org/10.1089/jmf.2013.3083
- Production and genetic characterization of somatic hybrids between leaf mustard (Brassica juncea) and broccoli (Brassica oleracea) vol.47, pp.2, 2011, https://doi.org/10.1007/s11627-011-9355-6