![Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and Pulses]()
Effect of Steaming, Blanching, and High Temperature/High Pressure Processing on the Amino Acid Contents of Commonly Consumed Korean Vegetables and PulsesKim, 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 · Preventive Nutrition and Food Science · 2014