Utilization of Rutin-Enriched Material Prepared from Tatary buckwheat By-Products as a Novel Functional Ingredient for Cereal-Based Food Products - koreascholar

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Utilization of Rutin-Enriched Material Prepared from Tatary buckwheat By-Products as a Novel Functional Ingredient for Cereal-Based Food Products

Gawon Lee, Suyong Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399204

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.57

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gawon Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)
Suyong Lee(Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University)

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