Enhancement of Antioxidant Activities of Color Potato by using High-Pressure Extraction Process - koreascholar

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Enhancement of Antioxidant Activities of Color Potato by using High-Pressure Extraction Process

Sung-Jin Park, Min-Soo Kwon

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376129

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한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 동계학술대회 (2013.12)
p.138

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Sung-Jin Park(Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University)
Min-Soo Kwon(Rokya Agricultural Corp.)

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