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Comparison of Antioxidant Activities of Three Different Fleshed Color Sweet Potatoes after Frying

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/373014
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한국식생활문화학회 (The Korean Society Of Food Culture)
저자
  • Mengyao Huang(Department of Food and Nutrition, Chonnam National University)
  • Junhee No(Department of Food and Nutrition, Chonnam National University)
  • Chae Eun Lee(Department of Food and Nutrition, Chonnam National University)
  • Jooree Lee(Department of Food and Nutrition, Chonnam National University)
  • Wook Kim(Division of Biotechnology, Korea university)
  • Malshick Shin(Department of Food and Nutrition, Chonnam National University)