Changes in Carotene Content of Chinese Cabbage Kimchi Containing Various Submaterials and Lactic Acid Bacteria during Fermentation (배추김치의 숙성중 부재료와 젖산균에 따른 Carotene 의 함량변화)
-
- Journal of the Korean Society of Food Science and Nutrition
- /
- v.20 no.1
- /
- pp.5-12
- /
- 1991