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피인용 문헌
- 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
- Survey on Kimchi Intake Patterns and Attitudes towards Development of Functional Kimchi among Middle and High School Students in Busan Area vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1226