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Predictive modeling for stimulation of γ-aminobutyric acid production in kimchi, a Korean traditional fermented vegetable product
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Jae-Hyung Mah | - |
| dc.date.accessioned | 2021-08-27T22:47:15Z | - |
| dc.date.available | 2021-08-27T22:47:15Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2018-06-27 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/18605 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.subject | predictive modeling, γ-aminobutyric acid, kimchi | - |
| dc.title | Predictive modeling for stimulation of γ-aminobutyric acid production in kimchi, a Korean traditional fermented vegetable product | - |
| dc.title.alternative | Predictive modeling for stimulation of γ-aminobutyric acid production in kimchi, a Korean traditional fermented vegetable product | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Jae-Hyung Mah | - |
| dc.identifier.bibliographicCitation | 2018 한국식품과학회 국제학술대회, pp.578 | - |
| dc.relation.isPartOf | 2018 한국식품과학회 국제학술대회 | - |
| dc.relation.isPartOf | 2018 한국식품과학회 국제학술대회 초록집 | - |
| dc.citation.title | 2018 한국식품과학회 국제학술대회 | - |
| dc.citation.startPage | 578 | - |
| dc.citation.endPage | 578 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferencePlace | 부산 BEXCO | - |
| dc.citation.conferenceDate | 2018-06-27 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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