Changes of organic acids and volatile flavor compounds in kimchis [cabbages, onions, garlic, pepper] fermented with different ingredients
1984
Ryu, J.Y. | Lee, H.S. | Rhee, H.S. (Seoul National Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
AGROVOC关键词
书目信息
页码
pp. 169-174
其它主题
Acidos organicos; Composicion; Fermentacion; Republique de coree; Variete; Republica de corea
语言
韩国人
注释
7 tables; 12 ref. Summaries (En, Ko)
类型
Summary
1986-08-15
AGRIS AP
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