한국식품위생안전성학회 논문투고 시스템

[ 한국식품위생안전성학회지 ] Vol.18, No.4 | 2003

Change in Levels of Vitamin U and Amino Acids in Korean Chinese Cabbages Under Various Drying Methods

Keyword : Korean Chinese cabbages (Brassica campestris L. Perkinensis);S-methylmethionine;vitamin U;amino acids;drying methods

Author's : Kim, Gun-Hee(Dept. of Food & Nutrition, DukSung Women's University);