한국산 및 일본산 봄배추와 이를 이용하여 제조한 김치의 품질특성과 기능성 = Quality characteristics and functionalities of Korean and Japanese spring Baechu cabbages and the kimchi prepared with such cabbages

참고문헌 (Reference)

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8 황은선, "배추 절임조건에 따른 Myrosinase 활성 및 Total Glucosinolates 함량 변화" 한국식품조리과학회 26 (26): 104-109, 2010

9 류복미, "김치종류별 용매 획분의 자외선 B 조사에 의해 유도된 피부산화 및 홍반 생성 억제 효과" 한국식품영양과학회 33 (33): 785-790, 2004

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