한국식품저장유통학회지 (Food Science and Preservation)
- 제7권2호
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- Pages.222-227
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- 2000
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- 3022-5477(pISSN)
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- 3022-5485(eISSN)
파쇄김치의 발효중 조건에 따른 항돌연변이 활성변화
Changes in Antimutagenic Activities of Crushed Kimchi during Fermentation at Different Conditions
- 김순동 (대구가톨릭대학교 식품공학과) ;
- 우철주 (경북대학교 식품공학과) ;
- 이창호 (경북대학교 식품공학과) ;
- 김미경 (대구가톨릭대학교 식품공학과) ;
- 김일두 (대구가톨릭대학교 식품공학과)
- Kim, Soon-Dong (Department of Food Science and Technology, Catholic University of Taegu) ;
- Woo, Cheol-Joo (Department of Food Science and Technology, Kyungpook National University) ;
- Rhee, Chang-Ho (Department of Food Science and Technology, Kyungpook National University) ;
- Kim, Mee-Kyung (Department of Food Science and Technology, Catholic University of Taegu) ;
- Kim, Il-Du (Department of Food Science and Technology, Catholic University of Taegu)
- 발행 : 2000.06.01
초록
Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20