Changes of chemical and Antioxidative Characeristics of chlorophylls in the Model System of Mustard Leaf Kimchi during Fermentation (갓김치모델시스템에서 발효과정중 Chlorophylls의 특성변화에 대한 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.28 no.3
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- pp.520-525
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- 1999