Physicochemical Properties and Antioxidant Characteristics of Traditional Korean sweetener, Jochung, fortified with Helianthus tuberosus powder - koreascholar

논문 상세보기

Physicochemical Properties and Antioxidant Characteristics of Traditional Korean sweetener, Jochung, fortified with Helianthus tuberosus powder

Ji Won Yang, Moon Sook Kim, Il Sook Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373207

모든 회원에게 무료로 제공됩니다.

한국식생활문화학회학술대회 논문집

2017 춘계연합학술대회 - ㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2017.05)
p.179

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Ji Won Yang(Korea Food Research Institute)
Moon Sook Kim(Department of Food Service Culinary, Wonkwang Health Science University)
Il Sook Choi(Department of Food and Nutrition, Wonkwang University, Institute for better living, Wonkwang University)

같은 권호 다른 논문