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Effect of Organic Acids on the Morphological Properties of Food Additive Titanium Dioxide (E171) in Processed Food

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  • URLhttps://db.koreascholar.com/Article/Detail/407314
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한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Ye-Lin Yoon(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University)
  • Young-Rok Kim(Graduate School of Biotechnology & Department of Food Science and Biotechnology, Kyung Hee University)