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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.18 no.4, 2003년, pp.243 - 250
Kim, Gun-Hee (Dept. of Food & Nutrition, DukSung Women's University)
S-methylmethionine, vitamin U levels were affected by cultivars, parts fo Korean Chinese cabbages, and drying methods. Among drying conditions, freeze drying method appeared the best condition to maintain bitamin U content compared to oven and air drying methods. In the case of KOrean Chinese cabbag...
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