β-Glucoside and Aglycone contents of Small Black Bean according to the Cooking Methods - koreascholar

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β-Glucoside and Aglycone contents of Small Black Bean according to the Cooking Methods

Ji-Hun Shin, Nami Joo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375711

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한국식품영양학회 학술대회논문집

2016년 한국식품영양학회 동계학술대회 (2016.12)
p.76

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ji-Hun Shin(Dept. of Food and Nutrition, Sookmyung Women’s University)
Nami Joo(Dept. of Food and Nutrition, Sookmyung Women’s University)

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