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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
- Eun-Jin Lee
- 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 공저
- 발행사항
- 서울 : 한국원예학회, 2006.
- 형태사항
- pp. 165 - 173
- 주기사항
- 참고 문헌 수록
- 원문정보
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60235410
MARC
008191016s2006 ulk aa kor■022 ▼a02536498
■1001 ▼aEun-Jin Lee
■24510▼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, Seung Koo Lee 공저
■260 ▼a서울▼b한국원예학회▼c2006.
■300 ▼app. 165 - 173
■500 ▼a참고 문헌 수록
■7001 ▼aJung-Eun Cho, Seung Koo Lee
■773 ▼tHorticulture, Environment, and Biotechnology (한국원예학회)▼g제47권 제4호 (2006년 8월)▼d2006, 08
■856 ▼uhttp://www.hanrimwon.co.kr
■SIS ▼aS032579▼b60057854▼h8▼s2▼fP
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