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KMID : 1011619890050010001
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Korean Journal of Food and Cookey Science
1989 Volume.5 No. 1 p.1 ~ p.8
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The Change of Thiocyanate (Goitrogen) Amount, Indolylmethyl Glucosinolate Content and Myrosinase Activity in Redish Kimchi during Fermentation
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Kim Mee-Ree
Lee Hye-Soo
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Abstract
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KEYWORD
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thiocyanate (gitrogen) 함량, 기질 (indolylmethyl glucosinolate) 함량 및 myrosinase 활성도 변화에 관한 연구
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