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Physical Changes and Antioxidant Activity of Chia (Salvia hispanica L.) Seed with Different Roasting Conditions

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/375739
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Hyeonbin O(Dept. of Food and Nutrition, Korea University)
  • Ka-Young Song(Dept. of Food and Nutrition, Korea University)
  • Yangyang Zhang(Dept. of Food and Nutrition, Korea University)
  • Ki Youeng Joung(Dept. of Food and Nutrition, Korea University)
  • So Yeon Shin(Dept. of Food and Nutrition, Korea University)
  • Young-Soon Kim(Dept. of Food and Nutrition, Korea University)