Effect of Drying Methods on the Physicochemical Properties and Antioxidant Activity of Onion with Cold Tolerance Cultivated in Kangwon Province - koreascholar

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Effect of Drying Methods on the Physicochemical Properties and Antioxidant Activity of Onion with Cold Tolerance Cultivated in Kangwon Province

Young-Jun Lee, Ah-Young Ko, Ok-Hwan Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376254

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한국식품영양학회 학술대회논문집

2012년 한국식품영양학회 동계학술대회 (2012.12)
p.156

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Young-Jun Lee(Dept. of Food Science and Biotechnology, Kangwon National University)
Ah-Young Ko(Dept. of Food Science and Biotechnology, Kangwon National University)
Ok-Hwan Lee(Dept. of Food Science and Biotechnology, Kangwon National University)

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