Effects of Artemisia fukudo makino addition on the quality characteristics and antioxidant activity of pudding

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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)

저자

Hee-Jeong Oh(Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Korea)
Yujin Park(Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Korea)
Dajeong Jeong(Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Korea)
Seung-Yong Lim(Department of Food Science and Biotechnology, College of Ocean and Bioscience, Kunsan National University, Korea) Corresponding author

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