Effects of Different Cooking Methods on the Mineral Composition of Sacha Inchi (Plukenetia volubilis L.) - koreascholar

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Effects of Different Cooking Methods on the Mineral Composition of Sacha Inchi (Plukenetia volubilis L.)

Dah-sol Kim, Nami Joo

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/372842

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한국식생활문화학회학술대회 논문집

2019년 춘계연합학술대회-㈔동아시아식생활학회·㈔한국식생활문화학회·㈔한국식품조리과학회- (2019.05)
p.222

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Dah-sol Kim(Department of Food and Nutrition, Sookmyung Women’s University)
Nami Joo(Department of Food and Nutrition, Sookmyung Women’s University)

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