World Institute of Kimchi

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Korea Food Research Institute韩国1
2. Kohat University of Science and Technology巴基斯坦1
3. KOTITI Testing & Research Institute韩国1
4. Shaheed Benazir Bhutto Women University Peshawar巴基斯坦1
5. Gyeongsang National University韩国1

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逐年被引

最新文献

1. 1
   Impact of sea salt concentration and salting time on Bacillus cereus contamination and on the physicochemical qualities of napa cabbage (Brassica rapa subsp. Pekinensis)Quality Assurance and Safety of Crops & Foods20250
2. 2
   Quantification and health risk assessment of ochratoxin A in dried fruit, spices, and coffeeFood Additives and Contaminants Part A20236
3. 3
   Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromideJournal of Hazardous Materials20234

高被引文献

1. 1
   Quantification and health risk assessment of ochratoxin A in dried fruit, spices, and coffeeFood Additives and Contaminants Part A20236
2. 2
   Formation and speciation of hazardous trihalomethanes and haloacetic acids during chlorinated washing of brined kimchi cabbage in the presence of bromideJournal of Hazardous Materials20234

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