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KMID : 0380619960280030593
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Korean Journal of Food Science and Technology
1996 Volume.28 No. 3 p.593 ~ p.599
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High Pressure Inactivation of Alliinase and Its Effects on Flavor of Garlic
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공운영/Kong, Un Young
손경현/박지용/임재각/야구명덕/Sohn, Kyung Hyun/Park, Ji Yong/Lim, Jae Kag/Noguchi, Akinori
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Abstract
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KEYWORD
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