A Study on the Relation between the Contents of Tannin, Free Amino Acid, Reducing Sugar and Chlorophyll and Sensory Evaluation of the 7 Kinds of Wild Edible Grass by Cooking (조리에 의한 7종 야생호의 탄닌, 유리아미노산, 환원당, 엽록소량의 변화와 관능검사와의 관계)
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- The Korean Journal of Food And Nutrition
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- v.8 no.3
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- pp.199-205
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- 1995