Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses
Crossref DOI link: https://doi.org/10.1007/s10068-015-0065-4
Published Online: 2015-04-30
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cho, Joo-Hyoung
Lee, Seung-Joo
Choi, Jin-Joo
Chung, Chang-Ho
Text and Data Mining valid from 2015-04-01