- Abstract
- Introduction
- Materials and Methods
- Results and Discussion
- References
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https://www.riss.kr/link?id=A60062979
1996
English
SCIE,SCOPUS,KCI등재
학술저널
94-98(5쪽)
0
상세조회0
다운로드목차 (Table of Contents)
Isoflavone Contents in Some Varieties of Soybean
Comparison of Fermentation Characteristics of the Main Types of Chinese Cabbage Kimchi
Modeling the Temperature Dependency of the Shelf Life of a Packaged Moisture Sensitive Product
Activation of Cabbage Peroxidase by Imidazole at Alkaline pH