Changes in the Contents of Sugar, Organic Acid, Free Amino Acid and Nucleic Acid-Related Compounds during Fermentation of Leaf Mustard-Kimchi (갓김치 숙성중 당, 유기산, 유리아미노산 및 핵산관련 물질 함량의 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.24 no.1
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- pp.48-53
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- 1995