Change of Fermentation Characteristic of Kimchi by n-Capric Acid or n-Capric Acid Methyl Ester Addition and Storage Temperature (n-Capric Acid 또는 n-Capric Acid Methyl Ester 첨가와 저장온도에 따른 김치의 발효특성)
-
- Applied Biological Chemistry
- /
- v.42 no.2
- /
- pp.156-161
- /
- 1999