Physicochemical Quality, Antioxidant Compound and Activity of ‘TY NONARI’ Cherry Tomato During Storage - koreascholar

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Physicochemical Quality, Antioxidant Compound and Activity of ‘TY NONARI’ Cherry Tomato During Storage

Minji Joung, Yena Kim, Seolji Baek, Youngjae Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399186

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.48

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Minji Joung(Department of Food Engineering, Dankook University)
Yena Kim(Department of Food Engineering, Dankook University)
Seolji Baek(Department of Food Engineering, Dankook University)
Youngjae Shin(Department of Food Engineering, Dankook University)

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