Formation of chlorophy11, ethanol and off flavors from soybean sprouts under different steady state atmospheric O2 conditions. - koreascholar

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Formation of chlorophy11, ethanol and off flavors from soybean sprouts under different steady state atmospheric O2 conditions.

Yong Ho Kim, Seung Woo Hong, Young Sang Lee, Kyoung Shim Cho

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/36887

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한국육종학회 학술발표회 발표요지

(2003.05)
p.323

한국육종학회 (The Korean Breeding Society)

저자

Yong Ho Kim
Seung Woo Hong
Young Sang Lee
Kyoung Shim Cho

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