1995•Unpublished venueRequires access

Changes in the contents of sugar, organic acid, free amino acid and nucleic acid-related compounds during fermentation of leaf mustard-Kimchi

S.K. Park, Y.S. Cho, J.S. Moon

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Key concepts: Fermentation, Sugar, Chemistry, Nucleic acid, Organic acid, Food science, Biochemistry

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Changes in the contents of sugar, organic acid, free amino acid and nucleic acid-related compounds during fermentation of leaf mustard-Kimchi — Research Paper | ScholarLens