01823na  a2200325   4500001001300000005001500013008004100028040001100069041001300080052003100093245026000124300002500384545009700409545009400506545007600600545011400676545011300790653017400903700001901077700004801096700004801144700004801192700001401240773014901254900002001403900001701423900002001440900001901460900001801479KSI00063431920071030091835070801s1995    bnk           000   eng    a0110010 aengbkor01a511.1305b한564ㅅc24(5)00aEffect of godulbaegi(Korean lettuce, Ixeris sonchifolia H.) kimchi on the in vitro digestibility of proteins=x고들빼기 김치가 단백질 소화율에 미치는 영향/dEun-young Hwang,eHong-soo Ryu,eSoon-sil Chun,eKun-young Park,eSook-hee Rhee  ap. 1010-1015;c26 cm  aEun-young Hwang, Dept. of Nutrition and Food Science, National Fisheries University of Pusan  aHong-soo Ryu, Dept. of Nutrition and Food Science, National Fisheries University of Pusan  aSoon-sil Chun, Dept. of Food and Nutrition, Sunchon National University  aKun-young Park, Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University  aSook-hee Rhee, Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University  aGodulbaegiaKorean lettuceaIxeris sonchifolia H.aKimchiaIn vitro protein digestibilityaTrypsin inhibitoraTotal polyphenolsa고들빼기 김치a단백질 소화율1 a황은영4aut1 a류홍수,g柳洪秀,d1950-0KAC2011021861 a전순실,g全順實,d1955-0KAC2017278441 a박건영,g朴健榮,d1950-0KAC2013054841 a이숙희0 t한국영양식량학회지.d한국영양식량학회.g제24권 6호(1995년 12월), p. 1010-1015q24:6<1010w(011001)KSE199509677,x0253-315410aHwang, Eunyoung10aRyu, Hongsoo10aChun, Soon-sil 10aPark, Kunyoung10aRhee, Sookhee