Effect of Gamma-Irradiated red pepper powder on the chemical and volatile characteristics of Kakdugi, a korean traditional fermented radish kimchi
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 7 (2005), p. C441-447 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
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