Characteristic of Glucosinolate Composition in Chinese Cabbage in Response to Time Progress and Storage Temperature - koreascholar

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Characteristic of Glucosinolate Composition in Chinese Cabbage in Response to Time Progress and Storage Temperature

Do-Gyun Kim, Jong-Tae Park, Wang-Hee Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/367209

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학술대회 및 심포지엄

2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.132

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Do-Gyun Kim(Department of Biosystems Machinery Engineering, Chungnam National University)
Jong-Tae Park(Department of Food Science and Technology, Chungnam National University)
Wang-Hee Lee(Department of Biosystems Machinery Engineering, Chungnam National University)

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