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KMID : 0881720030180040243
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Journal of Food Hygiene and Safety
2003 Volume.18 No. 4 p.243 ~ p.250
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Change in Levels of Vitamin U and Amino Acids in Korean Chinese Cabbages Under Various Drying Methods
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Kim Gun-Hee
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Abstract
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Korean Chinese cabbages (Brassica campestris L. Perkinensis);S-methylmethionine;vitamin U;amino acids;drying methods
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