Adding Steamed and Dried Deodeok (Codonopsis lanceolate) to Makgeolli, Comparative Impact on Quality and Antioxidant Properties of Makgeolli - koreascholar

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Adding Steamed and Dried Deodeok (Codonopsis lanceolate) to Makgeolli, Comparative Impact on Quality and Antioxidant Properties of Makgeolli

Minah Jeong, Kwang Yeon Lee, Hyeon Gyu Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/372906

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한국식생활문화학회학술대회 논문집

2019년 춘계연합학술대회-㈔동아시아식생활학회·㈔한국식생활문화학회·㈔한국식품조리과학회- (2019.05)
p.285

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Hyeon Gyu Lee(Department of Food and Nutrition, Hanyang University)
Kwang Yeon Lee(Research Institute of Agriculture and Life Sciences, Seoul National University)
Minah Jeong(Department of Food and Nutrition, Hanyang University)