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1
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Gun-Hee Kim, | 한국식품위생안전성학회 | 2003 ,
2
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Myung Ye Lee, Soon-Dong Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
3
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Transformation of Rice OsMADS1 Gene Causes Homeotic Mutations in Floral Organs of Chinese Cabbage (Brassica campestris)
Junhye Shin, Hongjoo CHo, Yong-Yoon Chung, Min Ch, | 한국식물학회 | 2003 ,
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