수확기간별 배추를 이용한 김치의 저정조건에 따른 Total Glucosinolates 함량 및 이화학적 변화 = Changes in Total Glucosinolates Levels and Physico-Chemical Properties of Kimchi using Korean Chinese Cabbage of Harvest Time according to Various Storage Conditions

참고문헌 (Reference)

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2 강정화, "발효 온도-시간 조합이 배추김치의 품질 특성에 미치는 영향" 한국식생활문화학회 19 (19): 30-42, 2004

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