AGRIS - International System for Agricultural Science and Technology

Quality Characteristics of the Germinated Brown Rice Vinegar Added with Red Pepper

2010

Park, C.S., Rural Development Administration, Suwon, Republic of Korea | Kim, K.S., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Noh, J.G., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Rho, C.W., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea | Yoon, H.S., Chungcheongbuk-do Agricultural Research and Extension Services, Cheongwon, Republic of Korea


Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 39 Issue 4 ISSN 1226-3311
Pagination
pp. 567-572
Other Subjects
Compuesto volatil; Capsaicine; Germinated brown rice; Compose volatil
Language
Ko
Note
Summary(En)
3 tables
4ill., 29 ref.
Translated Title
고추를 첨가한 발아현미 식초의 품질특성
Type
Directory

2011-07-15
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