Journal of Nutrition and Health
- 제17권3호
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- Pages.169-177
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- 1984
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
바지락젓 숙성중의 핵산관련 물질의 변화
Changes in Nucleotides and Their Related Compounds in Clam, Tapes japonica
- 김행자 (경상대학교 가정교육과)
- Kim, Haeng-Ja (Dept. of Home Economics Education. Gyeongsang National University)
- 발행 : 1984.09.30
초록
The changes in nuclecotides and their related compounds during the fermentation of Clam, Tapes japonica, were analyzed by high speed liquid chromatography. In raw Clam, dominant ADP was
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