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KMID : 0665220060190040374
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.374 ~ p.380
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The Changes of Malonaldehyde and Fatty Acids Composition of Yellow Corvenia during Gulbi Processing and Storage
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Shin Jung-Hye
Gweon Oh-Cheon
Kang Min-Jung
Choi Sun-Young
Lee Soo-Jung
Sung Nak-Ju
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Abstract
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KEYWORD
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Gulbi, yellow corvenia, malonaldehyde, fatty acid
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