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NTIS 바로가기Food control, v.71, 2017년, pp.101 - 109
Kim, S.H. , Kang, K.H. , Kim, S.H. , Lee, S. , Lee, S.H. , Ha, E.S. , Sung, N.J. , Kim, J.G. , Chung, M.J.
To investigate whether lactic acid bacteria (LAB) play a role in reducing the concentrations of N-nitrosodimethylamine (NDMA) and its precursors during kimchi production, experimental kimchi prepared with added Lactobacillus sakei, Lactobacillus curvatus, and Lactobacillus brevis was periodically mo...
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