한국식생활문화학회지 (Journal of the Korean Society of Food Culture)
- 제16권5호
- /
- Pages.463-469
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- 2001
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
버섯의 자외선조사와 조리조건에 따른 $Vit.D_2$ 와 $Vit.B_2$ 함량의 변화
The Changes of $Vit.D_2$ and $Vit.B_2$ Contents according to Ultraviolet rays and Cooking Methods of Mushrooms
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Oh, Hae-Sook
(Sangji University) ;
-
Yoon, Sun
(Yonsei University) ;
- Park, Hee-Ok (GachonGil College)
- 발행 : 2001.12.31
초록
This study was to investigate the effect of ultraviolet rays, soaking, boiling and baking to ergocalciferol (
키워드