A Study on Wooung(Burdock, Arctium Iappa, L) Kimchi-Changes in Chemical, Microbial, Sensory Characteristics and Volatile Flavor Components in Wooung Kimchi during Fermentation
-
- Preventive Nutrition and Food Science
- /
- 제1권1호
- /
- pp.30-36
- /
- 1996