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Manufacture and Quality Evaluation of Functional Jelly prepared with Different Mixture Ratio of Mulberry Leaf Powder and Mulberry Fruit Powder

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  • URLhttps://db.koreascholar.com/Article/Detail/375386
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Kang Hyun-Jung(Dept. of Alternative Medicine, Kyonggi University)
  • Kim Ae-Jung(The Graduate School of Alternative Medicine, Kyonggi University)