Quality Characteristics of Tea made with Diverse Roasted Cereal Grains - koreascholar

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Quality Characteristics of Tea made with Diverse Roasted Cereal Grains

So Yeon Shin, Hyeonbin O, Ki Youeng Joung, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375455

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한국식품영양학회 학술대회논문집

2017년 한국식품영양학회 동계학술대회 (2017.12)
p.147

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

So Yeon Shin(Dept. of Food and Nutrition, Korea University)
Hyeonbin O(Dept. of Food and Nutrition, Korea University)
Ki Youeng Joung(Dept. of Food and Nutrition, Korea University)
Young-Soon Kim(Dept. of Food and Nutrition, Korea University)

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