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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.36 no.9, 2007년, pp.1140 - 1147
구화숙 (부산대학교 식품영양학과 및 김치연구소) , 노정숙 (부산대학교 식품영양학과 및 김치연구소) , 윤예랑 (부산대학교 식품영양학과 및 김치연구소) , 김현주 (부산대학교 식품영양학과 및 김치연구소) , 권명자 (부산대학교 식품영양학과 및 김치연구소) , 최홍식 (부산시 보건환경연구원) , 송영옥 (부산대학교 식품영양학과 및 김치연구소)
A recipe for diet kimchi containing 20% of sea tangle to Korean cabbage kimchi (SK) was developed for weight reduction purpose. The fermentation process of SK showed typical Lactobacillus sp. growth pattern like other kimchis. The effects of SK on weight reduction was studied in high fat diet (HFD) ...
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