Kimchi as Korean fermented-food heritage in everyday meal practices: a qualitative focus group study in the United States and United Kingdom
- DOI
- 10.21203/rs.3.rs-10772504/v1
- Published
- 2026-09-20
- Container
- Not recorded
- Publisher
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- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.21203/rs.3.rs-10772504/v1,
title = {Kimchi as Korean fermented-food heritage in everyday meal practices: a qualitative focus group study in the United States and United Kingdom},
author = {Lee CH and Ko YJ and Kwon YM and Song MJ and Park CL.},
year = {2026},
doi = {10.21203/rs.3.rs-10772504/v1},
url = {https://doi.org/10.21203/rs.3.rs-10772504/v1}
}RIS
TY - JOUR TI - Kimchi as Korean fermented-food heritage in everyday meal practices: a qualitative focus group study in the United States and United Kingdom AU - Lee CH AU - Ko YJ AU - Kwon YM AU - Song MJ AU - Park CL. PY - 2026 DO - 10.21203/rs.3.rs-10772504/v1 UR - https://doi.org/10.21203/rs.3.rs-10772504/v1 ER -
APA
CH, L., YJ, K., YM, K., MJ, S., & CL., P. (2026). Kimchi as Korean fermented-food heritage in everyday meal practices: a qualitative focus group study in the United States and United Kingdom. https://doi.org/10.21203/rs.3.rs-10772504/v1
Source records
- europe-pmc · retrieved 2026-09-26T13:16:46.368Z