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18.97.14.86
한국어
ENG
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대구가톨릭대학교 식품과학연구소
식품과학지
솔잎 첨가김치의 숙성중 당 , 산 및 아미노산의 함량 변화
솔잎 첨가김치의 숙성중 당 , 산 및 아미노산의 함량 변화
Changes of Sugars , Organic Acids and Amino Acids Content During Fermentation of Pine Needle Added Kimchi
오영애(Young Ae Oh),김순동(Soon Dong Kim),김경희(Kyung Hee Kim)
대구가톨릭대학교 식품과학연구소
1997.01
식품과학지
vol. 9
45-50(6pages)
UCI
I410-ECN-0102-2009-590-006518182
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