Changes in dietary sulfur compound contents and color of radishes by drying methods - koreascholar

논문 상세보기

Changes in dietary sulfur compound contents and color of radishes by drying methods

Gyeong A Jeong, Rin Chae, Chang Joo Lee

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/418110

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2022 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2022.11)
p.160

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Gyeong A Jeong(Department of Food Science and Biotechnology, Wonkwang University)
Rin Chae(Department of Food Science and Biotechnology, Wonkwang University)
Chang Joo Lee(Department of Food Science and Biotechnology, Wonkwang University)

같은 권호 다른 논문