Scientific knowledge in traditional fermented foods

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Published inJournal of Ethnic Foods Vol. 5; no. 3; pp. 153 - 154
Main Author Kwon, Dae Young
Format Journal Article
LanguageEnglish
Published Elsevier B.V 01.09.2018
한국식품연구원
Subjects
식품과학
Online AccessGet full text
ISSN2352-6181
2352-619X
DOI10.1016/j.jef.2018.09.001

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Abstract KCI Citation Count: 0
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Author Kwon, Dae Young
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10.1016/j.jef.2018.08.003
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한국식품연구원
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References Jang, Chung, Yang, Kim, Kwon (bib4) 2015; 2
Chung (bib2) 2018
Omolo, Wong, Mergen, Hastings, Le, HA, Case, Baumler (bib5) 2014; 2
Tamang (bib3) 2015; 2
Chang (bib1) 2018; 5
Chung (10.1016/j.jef.2018.09.001_bib2) 2018
Chang (10.1016/j.jef.2018.09.001_bib1) 2018; 5
Omolo (10.1016/j.jef.2018.09.001_bib5) 2014; 2
Tamang (10.1016/j.jef.2018.09.001_bib3) 2015; 2
Jang (10.1016/j.jef.2018.09.001_bib4) 2015; 2
References_xml – volume: 2
  start-page: 8
  year: 2015
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  ident: bib3
  article-title: Naturally fermented ethnic soybean foods of India
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– year: 2018
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  article-title: Discussion on the origin of kimchi, representative of Korean unique fermented vegetables?
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  article-title: Healthy and safe Korean traditional foods, kimchi and chongkukjang
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  ident: 10.1016/j.jef.2018.09.001_bib3
  article-title: Naturally fermented ethnic soybean foods of India
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2015.02.003
– year: 2018
  ident: 10.1016/j.jef.2018.09.001_bib2
  article-title: The history of chongkukjang
  publication-title: J Korean Contents Soc
– volume: 5
  start-page: 161
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  ident: 10.1016/j.jef.2018.09.001_bib1
  article-title: Healthy and safe Korean traditional foods, kimchi and chongkukjang
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2018.08.003
– volume: 2
  year: 2015
  ident: 10.1016/j.jef.2018.09.001_bib4
  article-title: Discussion on the origin of kimchi, representative of Korean unique fermented vegetables?
  publication-title: J Ethnic Foods
  doi: 10.1016/j.jef.2015.08.005
– volume: 2
  start-page: 4
  year: 2014
  ident: 10.1016/j.jef.2018.09.001_bib5
  article-title: Antimicrobial Properties of Chili Peppers
  publication-title: Infect Dis Ther
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Title Scientific knowledge in traditional fermented foods
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