Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses
- 期刊名称Preventive Nutrition and Food Science
- 作者Kim, Su-Yeon; Kim, Bo-Min; Kim, Jung-Bong; Shanmugavelan, Poovan; Kim, Heon-Woong; Kim, So-Young; Kim, Se-Na; Cho, Young-Sook; Choi, Han-Seok; Park, Ki-Moon
- 卷第19卷
- 期第3期
- 印刷ISSN2287-1098
- 文件大小700.83KB
- 发表时间2014-09-30
- DOI10.3746/pnf.2014.19.3.220
- 页码220-226
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