The Contents of Organic Acids, Nucleotides and Their Related Compounds in Kimchi Prepared with Salted-Fermented Fish Products and Their Alternatives |
Park, Douck-Choun
(Korea Food Research Institute)
Kim, Eun-Mi (Korea Food Research Institute) Kim, Eun-Jin (Faculty of Food and Biotechnology, Pukyong National University) Kim, Young-Myung (Korea Food Research Institute) Kim, Seon-Bong (Faculty of Food and Biotechnology, Pukyong National University) |
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