Author:
Kim Soon Hee,Kim Myung Sunny,Lee Myoung Sook,Park Yong Soon,Lee Hae Jeong,Kang Soon-ah,Lee Hyun Sook,Lee Kyung-Eun,Yang Hye Jeong,Kim Min Jung,Lee Young-Eun,Kwon Dae Young
Funder
Korea Food Research Institute
Publisher
Springer Science and Business Media LLC
Subject
Anthropology,Food Science
Reference22 articles.
1. Why ethnic foods?;Kwon;J Ethn Foods,2015
2. Korean traditional fermented soybean products;Shin;Jang. J Ethn Foods,2015
3. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables;Jang;J Ethn Foods,2015
4. History of Korean gochu (Korean red pepper), gochujang and kimchi;Kwon;J Ethn Foods,2014
5. Mediterranean diet pyramid: a cultural model for healthy eating;Willett;Am J Clin Nutr,1995
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