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KMID : 0881719980130030274
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Journal of Food Hygiene and Safety
1998 Volume.13 No. 3 p.274 ~ p.277
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Effects of Addition of Precursor and Inhibitor on Formation of N-nitrosamines During Kimchi Fermentation
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Abstract
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KEYWORD
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Kimchi, Nitrosamine, Nitrosodimethylamine, Nitrite, Dimethylamine, Ascorbic acid
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