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Kim HJ, Kwon MJ, Kim JK, Song SH, Song YO. 2004. The effect of 30(4-hydroxyl-3',5'-dimethylphenyl) propionic acid in chinese cabbage kimchi on lowering hypercholesterolemi. J. Korean Soc. Food Sci. Nutr., 33(1):52-58
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Kim JH, Yoon HR. 2011. A Survey on the use and recognition of various salts in kimchi production. Korean J. Food Culture, 26(6):554-561
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Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv., 18(2):256-265
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Chang MS, Cho SD, Kim GH. 2010. Physicochemical and sensory properties of kimchi (Korean pickled cabbage) prepared with various salts. Korean J. Food Preserv, 17(1):30-35
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Kim J, Bang J, Beuchat LR, Kim H, Ryu JH. 2012. Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiology, 32(1):20-31
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