Characteristics of Quality and Antioxidant of Codonopsis lanceolata-tea by Fermentation using Mycelium - koreascholar

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Characteristics of Quality and Antioxidant of Codonopsis lanceolata-tea by Fermentation using Mycelium

Ji-Yeon Lee, Byeong-Geuk Kim, Jin-Woo Kim, Hong-Je Park

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376187

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한국식품영양학회 학술대회논문집

2013년 한국식품영양학회 하계학술대회 (2013.06)
p.128

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Ji-Yeon Lee(Eenvironmental Science & Biotechnology ZENITH)
Byeong-Geuk Kim(Dept. of Clinical Pathology, Sorabol University)
Jin-Woo Kim(Eenvironmental Science & Biotechnology ZENITH)
Hong-Je Park(Eenvironmental Science & Biotechnology ZENITH)

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