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

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

Mengyao Huang, Junhee No, Chae Eun Lee, Jooree Lee, Wook Kim, Malshick Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373014

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.188

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)

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