논문 상세보기

The change of amino acid content according to the growing temperature in Agaricus spp.

Chang-Sung Jhune, Hyung-Sik Yun, Hoon-Tae Leem, Kab-Yeul Jang, Gi-Ho Sung, Jae-Han Cho
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/275818
모든 회원에게 무료로 제공됩니다.
한국버섯학회 국제학술대회 논문집
제6회 (2010.11)
p.137
한국버섯학회 (The Korean Society of Mushroom Science)
저자
  • Chang-Sung Jhune(Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea)
  • Hyung-Sik Yun( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Hyung-Sik Yun
  • Hoon-Tae Leem( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Hoon-Tae Leem
  • Kab-Yeul Jang( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Kab-Yeul Jang
  • Gi-Ho Sung( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Gi-Ho Sung
  • Jae-Han Cho( Mushroom research Division, Department of Herbal Crop Research, National Institute of Horticultural & Herbal Science, RDA, Suwon 441-707, Korea) | Jae-Han Cho
인용하기
양식 선택
언어 선택
로그인