Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation (갓김치(Brassica juncea) 숙성 중 영양성분 및 이화학적 특성 변화)
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- The Korean Journal of Food And Nutrition
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- v.29 no.5
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- pp.706-715
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- 2016