|
KMID : 0665220060190010038
|
|
Korean Journal of Food and Nutrition
2006 Volume.19 No. 1 p.38 ~ p.46
|
|
|
Flavor Changes of Herbs according to Cooking Methods
|
|
Chun Dug-Sang
Lee Hyun-Ja
Kang Kun-Og
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
rosemary, basil, applemint, majoram, flavors, cooking
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|