Korean traditional fermented fish products: jeotgal
2016 · Journal of Ethnic Foods · 113 citations
https://doi.org/10.1016/j.jef.2016.06.004
D
Dai Ja Jang
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12
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169
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5
h-index
3
i10-index
Dai Ja Jang is an academic researcher from Korea Food Research Institute. The author has contributed to research in topics: Culinary Culture and Tourism & Food Quality and Safety Studies & Nutrition, Health and Food Behavior. The author has an h-index of 5, co-authored 11 publications.
Papers by this author
worksImmunostimulatory Activity of Black Rice Bran in Cyclophosphamide-Induced Immunosuppressed Rats
2020 · Natural Product Communications · 13 citations
https://doi.org/10.1177/1934578x20934919
Does siwonhan-mat represent delicious in Korean foods?
2016 · Journal of Ethnic Foods · 8 citations
https://doi.org/10.1016/j.jef.2016.06.002
Interaction of energy and sulfur microbial diet and smoking status with polygenic variants associated with lipoprotein metabolism
2023 · Frontiers in Nutrition · 2 citations
https://doi.org/10.3389/fnut.2023.1244185
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