Quality Characteristics and Antioxidant Activity of Chocolate added with Mugunghwa (Hibiscus syriacus L.) - koreascholar

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Quality Characteristics and Antioxidant Activity of Chocolate added with Mugunghwa (Hibiscus syriacus L.)

Mi-Jung Kim, So-Yeon Jin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373058

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.232

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Mi-Jung Kim(Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
So-Yeon Jin(Department of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)

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