Effects of Scutellaria baicalensis G., Lithospermum erythrorhizon Extracts and Ozone-treated Crab Shell on Fermentation of Baechu Kimchi (자초(Lithospermum erythrorhizon), 황금(Scutellaria baicalensis G.) 추출혼합물과 오존처리환 게껍질(Crab shell)의 첨가가 배추김치 발효에 미치는 영향)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.28 no.2
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- pp.359-364
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- 1999