Development of Lipid-based Food Materials with High Functionality - koreascholar

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Development of Lipid-based Food Materials with High Functionality KCI 등재

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URLhttps://db.koreascholar.com/Article/Detail/286558

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산업식품공학 (Food Engineering Progress)

제5권 제2호 (2001.05)
pp.130-133

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

lipid functional food food engineering

저자

Shuji ADACHI(Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University) Corresponding author

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