Reduction in Concentrations of N-Nitrosodimethylamine and Its Precursors in Kimchi by Lactic Acid Bacteria
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Kim, Sang-Hyun
(College of Veterinary Medicine, Gyeongsang National University)
Kim, Sung Hyun (World Institute of Kimchi) Kang, Kyung Hun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) Kim, Jeong Gyun (Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University) Sung, Nak-Ju (Department of Food Science and Nutrition, Gyeongsang National University) Lim, Heekyung (Department of Food Science and Nutrition, Gwangju University) Chung, Mi Ja (Department of Food Science and Nutrition, Gwangju University) |
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