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피인용 문헌
- Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1717
- on pro-inflammatory responses in lipopolysaccharide-induced Raw 264.7 Cells vol.60, pp.4, 2017, https://doi.org/10.3839/jabc.2017.057