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Extraction of the tea catechins from green tea leaves by combined treatment of intense pulsed light and subcritical water extraction

Yu-Gyeong Kim, Na-Yeon Kim, So-Yoon Yee, Ju-Yeon Park, Bo-Yeong Seok, Gyu-A Kim, Hye-Won Mok, Han-Sol Kim, Hye-Young Kwak, Hee-Jeong Hwang, Myong-Soo Chung
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/367404
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학술대회 및 심포지엄
2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.165
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Yu-Gyeong Kim(Department of Food Science and Engineering, Ewha Womans University)
  • Na-Yeon Kim(Department of Food Science and Engineering, Ewha Womans University)
  • So-Yoon Yee(Department of Food Science and Engineering, Ewha Womans University)
  • Ju-Yeon Park(Department of Food Science and Engineering, Ewha Womans University)
  • Bo-Yeong Seok(Department of Food Science and Engineering, Ewha Womans University)
  • Gyu-A Kim(Department of Food Science and Engineering, Ewha Womans University)
  • Hye-Won Mok(Department of Food Science and Engineering, Ewha Womans University)
  • Han-Sol Kim(Department of Food Science and Engineering, Ewha Womans University)
  • Hye-Young Kwak(Department of Food Science and Engineering, Ewha Womans University)
  • Hee-Jeong Hwang(Department of Food Science and Engineering, Ewha Womans University)
  • Myong-Soo Chung(Department of Food Science and Engineering, Ewha Womans University)
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