논문 상세보기

Characterization of low-calorie yanggaeng added with monk fruit powder

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/414841
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Rin Chae(Department of Food Science and Biotechnology, Wonkwang University)
  • So Yeon Im(Department of Food Science and Biotechnology, Wonkwang University)
  • Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University)