Changes of Rutin and Quercetin in Commercial Gochujang Prepared with Buckwheat Flour during Fermentation (메밀가루 첨가 공장산 고추장의 발효과정 중 Rutin과 Quercetin의 변화)
-
- Journal of the Korean Society of Food Science and Nutrition
- /
- v.34 no.4
- /
- pp.509-512
- /
- 2005