Physical Changes and Antioxidant Activity of Chia (Salvia hispanica L.) Seed with Different Roasting Conditions - koreascholar

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Physical Changes and Antioxidant Activity of Chia (Salvia hispanica L.) Seed with Different Roasting Conditions

Hyeonbin O, Ka-Young Song, Yangyang Zhang, Ki Youeng Joung, So Yeon Shin, Young-Soon Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375739

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한국식품영양학회 학술대회논문집

2016년 한국식품영양학회 동계학술대회 (2016.12)
p.104

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

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

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