The Change of Thiocyanate (Goitrogen) Amount, Indolylmethyl Glucosinolate Content and Myrosinase Activity in Redish Kimchi during Fermentation (무우김치 숙성 중 thiocyanate(gitrogen)함량, 기질(indolylmethyl glucosinolate) 함량 및 myrosinase 활성도 변화에 관한 연구)
-
- Korean journal of food and cookery science
- /
- v.5 no.1
- /
- pp.1-8
- /
- 1989