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KMID : 0380620060380050609
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.609 ~ p.614
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Chemistry/Analysis : Quality Changes of Mustard Leaf (Dolsangat) Kimchi During Low Temperature Storage
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Kim Haeng-Ran
Cho Kang-Jin
Kim Jin-Suk
Lee In-Seon
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Abstract
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KEYWORD
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mustard Leaf kimchi (dolsangat kimchi), isothiocyanates, fermentation
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