|
KMID : 1011619990150020102
|
|
Korean Journal of Food and Cookey Science
1999 Volume.15 No. 2 p.102 ~ p.107
|
|
|
Chitinase Activity and Textural Property of Leek Added Kimchi During Fermentation
|
|
Kim Yoo-Kyung
Lee Gui-Chu
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|