Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi

Autor:	Soo-Jung Lee, Sang-Hyun Kim, Kyung Hun Kang, Jeong Gyun Kim, Nak-Ju Sung, Sunghyun Kim, Mi Ja Chung
Rok vydání:	2016
Předmět:	0301 basic medicine 03 medical and health sciences chemistry.chemical_compound 030109 nutrition & dietetics 0404 agricultural biotechnology Nutrition and Dietetics chemistry N-Nitrosodimethylamine Fermentation 04 agricultural and veterinary sciences Food science 040401 food science Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 45:1302-1309
ISSN:	1226-3311
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::28cd7a7e1497956f09e6b5d630def0bf https://doi.org/10.3746/jkfn.2016.45.9.1302 Zobrazit plný text záznamu