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Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

机译：泡菜和其他广泛消费的韩国传统发酵食品：回顾

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Jayanta Kumar Patra; Gitishree Das; Spiros Paramithiotis; Han-Seung Shin;
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1. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review [J] . Jayanta Kumar Patra, Gitishree Das, Spiros Paramithiotis, Frontiers in Microbiology . 2016,第6期

机译：朝鲜泡菜和其他广泛消费的传统发酵食品
2. Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi [J] . Shruti Shukla, Jung Hyun Park, Soo Hyun Chung, Scientific reports. . 2018,第1期

机译：Ochratoxin从韩国传统发酵食品泡菜中分离的生物控制剂枯草芽孢杆菌的降低能力
3. Probiotic potential of nutritionally improved Lactobacillus plantarum DGK-17 isolated from Kimchi - A traditional Korean fermented food [J] . Khan Imran, Kang Sun Chul Food Control . 2016,第Null期

机译：从朝鲜泡菜中分离出营养改良的植物乳杆菌DGK-17的益生菌潜力-韩国传统发酵食品
4. Chinese Traditional Fermented Rice Foods: A Review [C] . Lu Zhanhui, Yu Yanxia, Zong Yingjun, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：中国传统发酵大米食品述评
5. Childhood obesity and the school food environment: Foods consumed during classroom celebrations and perspectives regarding wellness policy implementation. [D] . Isoldi, Kathy Keenan. 2010

机译：儿童肥胖与学校饮食环境：在教室庆祝活动中食用的食物以及有关健康政策实施的观点。
6. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review [O] . Jayanta Kumar Patra, Gitishree Das, Spiros Paramithiotis, -1

机译：韩国泡菜和其他韩国消费量较大的传统发酵食品
7. Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review [O] . JAYANTA KUMAR KUMAR PATRA, GITISHREE DAS, Spiros Paramithiotis, 2016

机译：韩国泡菜和其他广泛消费的传统发酵食品：综述

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

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