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Effect of Storage Temperature and S-Alk(en)yl-L-Cysteine Sulfoxide on Green Pigment Formation in Crushed Garlic (Allium sativum L.) Cloves
Effect of Storage Temperature and S-Alk(en)yl-L-Cysteine Sulfoxide on Green Pigment Formation in Crushed Garlic (Allium sativum L.) Cloves
Detailed Information
- 자료유형
- 기사
- ISSN
- 02536498
- 저자명
- Lee, Eun Jin
- 서명/저자
- Effect of Storage Temperature and S-Alk(en)yl-L-Cysteine Sulfoxide on Green Pigment Formation in Crushed Garlic (Allium sativum L.) Cloves / Eun Jin Lee , Jung Eun Cho , Seung Koo Lee by
- 발행사항
- 서울 : 한국원예학회, 2006.
- 형태사항
- pp. 165-173
- 키워드
- EFFECT STORAGE TEMPERATURE SALKENYLLCYSTEINE SULFOXIDE GREEN PIGMENT FORMATION CRUSHED GARLIC ALLIUM SATIVUM CLOVES
- 기타저자
- Cho, Jung Eun
- 기타저자
- Lee, Seung Koo
- Control Number
- kjul:60086333
MARC
008061220s2006 ULKa a KOR■022 ▼a02536498
■1001 ▼aLee, Eun Jin
■245 ▼aEffect of Storage Temperature and S-Alk(en)yl-L-Cysteine Sulfoxide on Green Pigment Formation in Crushed Garlic (Allium sativum L.) Cloves▼dEun Jin Lee▼eJung Eun Cho▼eSeung Koo Lee by
■260 ▼a서울▼b한국원예학회▼c2006.
■300 ▼app. 165-173
■653 ▼aEFFECT▼aSTORAGE▼aTEMPERATURE▼aSALKENYLLCYSTEINE▼aSULFOXIDE▼aGREEN▼aPIGMENT▼aFORMATION▼aCRUSHED▼aGARLIC▼aALLIUM▼aSATIVUM▼aCLOVES
■7001 ▼aCho, Jung Eun
■7001 ▼aLee, Seung Koo
■773 ▼tHorticulture, Environment, and Biotechnology (한국원예학회)▼g제47권 제4호 (2006년 8월)▼d2006, 08
■■URL ▼ahttp://www.horticulture.or.kr
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