Work

Changes in Textural Properties of Korean Radish and relevant Chemical, Enzymatic Activities during Salting

Year: 1993

Type: article

Source: Journal of the Korean Society of Food Culture

Authors: Hee-Seoup Rhee, Gui-Ju Lee

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W828748971

FWCI:

Cites:

Cited by: 2

Related to: 10