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Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi.
Kim, Sung Hyun; Kim, Jeong Gyun; Lee, Sanghyun; Kang, Kyung Hun; Kim, Sang-Hyun; Lee, Soo-Jung; Sung, Nak-Ju; Chung, Mi Ja.
Afiliación
  • Kim SH; World Institute of Kimchi, Gwangju, 61755 Korea.
  • Kim JG; 2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064 Korea.
  • Lee S; 3Department of Integrative Plant Science, Chung-Ang University, Anseong, Gyeonggi 17546 Korea.
  • Kang KH; 2Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong, Gyeongnam 53064 Korea.
  • Kim SH; 4Institute of Animal Medicine, College of Veterinary Medicine, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Lee SJ; 5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Sung NJ; 5Department of Food Science and Nutrition, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
  • Chung MJ; 6Research Institute of Natural Science, Gyeongsang National University, Jinju, Gyeongnam 52828 Korea.
Food Sci Biotechnol ; 26(5): 1447-1455, 2017.
Article en En | MEDLINE | ID: mdl-30263681
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2017 Tipo del documento: Article Pais de publicación:
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Biotechnol Año: 2017 Tipo del documento: Article Pais de publicación: