4 results on '"Choi, Yun-Jeong"'
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2. Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
3. Antioxidant and anti-inflammatory effects of solar salt brined kimchi
4. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation
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