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Qualitative Properties and Oxidative Stability of Maejakkwa Prepared with Different Food Powders during Storage

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  • URLhttps://db.koreascholar.com/Article/Detail/377042
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Young Soon Kim(Dept. of Food & Nutrition, Korea University)
  • Jae Min Lee(Dept. of Food & Nutrition, Korea University)
  • Soo Min Kim(Dept. of Food Service Management Nutrition, SangMyung University)
  • Yu Na Lee(Dept. of Food & Nutrition, Korea University)