Changes of the Nucleotides and Their Related Compounds according to the Ripening Process of Low Salt Fermented Squid - koreascholar

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Changes of the Nucleotides and Their Related Compounds according to the Ripening Process of Low Salt Fermented Squid

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375807

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한국식품영양학회 학술대회논문집

2016년 한국식품영양학회 하계학술대회 (2016.06)
p.194

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sung-Cheon Oh(Dept. of Pharmaceutical Quality Control, Daewon University)

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