Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi
Crossref DOI link: https://doi.org/10.1007/s10068-017-0179-y
Published Online: 2017-08-28
Published Print: 2017-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kim, Sung Hyun
Kim, Jeong Gyun
Lee, Sanghyun
Kang, Kyung Hun
Kim, Sang-Hyun
Lee, Soo-Jung
Sung, Nak-Ju
Chung, Mi Ja
License valid from 2017-08-28