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KMID : 0380620040360050761
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Korean Journal of Food Science and Technology
2004 Volume.36 No. 5 p.761 ~ p.764
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Engineering/Processing/Sensory Evaluation : Effect of Pretreatment Conditions on γ-Aminobutyric Acid Content of Brown Rice and Germinated Brown Rice
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최희돈/Choi HD
박용곤/김윤숙/정창화/박영도/Park YK/Kim YS/Chung CH/Park YD
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Abstract
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KEYWORD
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germinated brown rice, γ-aminobutyric acid, pretreatment
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