DSpace at KIST: Changes in the contents of sulforaphane in Brassica vegetabels after High Hydrostatic Pressure (HHP) process

Full metadata record

DC Field	Value	Language
dc.contributor.author	Koo Song Yi	-
dc.contributor.author	Cha, Kwang-Hyun	-
dc.contributor.author	PAN CHEOL-HO	-
dc.date.accessioned	2024-01-13T02:32:20Z	-
dc.date.available	2024-01-13T02:32:20Z	-
dc.date.created	2021-09-29	-
dc.identifier.uri	https://pubs.kist.re.kr/handle/201004/101516	-
dc.language	English	-
dc.subject	High Hydrostatic pressure process	-
dc.subject	sulforaphane	-
dc.subject	Brassica vegetables	-
dc.subject	myrosinase	-
dc.title	Changes in the contents of sulforaphane in Brassica vegetabels after High Hydrostatic Pressure (HHP) process	-
dc.title.alternative	초고압가공법에 의한 십자화과채소류의 설포라판 함량 변화	-
dc.type	Conference	-
dc.description.journalClass	2	-
dc.identifier.bibliographicCitation	한국응용생명화학회	-
dc.citation.title	한국응용생명화학회	-
dc.citation.conferencePlace	KO	-

Show Simple Item Record

KIST Library Institutional Repository