Comparison of Nutrient Content and Retention Rate among Chuichung Cucumber, White Dadagi Cucumber, and Yellowish Overripe Cucumber according to Different Cooking Methods (취청오이, 백다다기오이, 노각의 조리방법에 따른 영양 성분 및 잔존율 연구)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.46 no.11
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- pp.1350-1357
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- 2017