Study on the Changes in Ca.Mg.K.Na and P Contents of the Platycodon Graucum Nakai by Water Immersion and Boiling (도라지의 Ca.Mg.K.Na.P와 이들의 수침(水浸)과 Boiling에 따른 변화(變化))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.3 no.1
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- pp.35-41
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- 1974