Changes in the Conrent of Chlorophylls and Their Derivatives in Brined Korean Cabbages Added with Ingredients during Sorage (부재료의 첨가에 따른 절임배추의 숙성 중 Chlorophyll 및 그 유도체의 함량변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.29 no.4
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- pp.615-623
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- 2000