Comparison of Nutritional Composition of Frozen Tricholoma matsutake and Sarcodon aspratus according to Region of Production

P-I : Genetic Resources and Biochemistry - PⅠ-19

간행물

버섯 바로가기
권호(발행년)

제21권 2호 통권 36호 (2017.10) 바로가기
페이지

pp.57-57
저자

A-ro Cho, So-mang Kim, Jun-Ki Park, Kyung-je Kim, Seung-Bin Im, Jung-beom Kim
언어

영어(ENG)
URL

https://www.earticle.net/Article/A331699

A-ro Cho [ Department of Food Science and Technology, Sunchon National University 57922, Sunchon, Korea ]
So-mang Kim [ Department of Food Science and Technology, Sunchon National University 57922, Sunchon, Korea ]
Jun-Ki Park [ Jangheung Research Institute for Mushroom Industry 59338, Jangheung, Korea ]
Kyung-je Kim [ Jangheung Research Institute for Mushroom Industry 59338, Jangheung, Korea ]
Seung-Bin Im [ Jangheung Research Institute for Mushroom Industry 59338, Jangheung, Korea ]
Jung-beom Kim [ Department of Food Science and Technology, Sunchon National University 57922, Sunchon, Korea ]

자료제공 : 네이버학술정보

Earticle