열처리에 따른 일반도라지와 으뜸도라지의 품질 특성
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열처리에 따른 일반도라지와 으뜸도라지의 품질 특성' 의 참고문헌
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Use of dinitrosalicylic acid reagent for determination of reducing sugar
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The effect of cooking methods total phenolics and antioxidant activity of selected green vegetables
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Short-term cultivation of bell-flower roots
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Saponins and sapogenins of Panax ginseng C.A. Meyer and some other Panax spp
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Reactions of D-fructose in water at temperatures up to <TEX>$400^{\circ}C$</TEX> and pressures up to 100 MPa
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Processed sweet corn has higher antioxidant activity
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Official methods of analysis. 15th ed
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Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom
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Chemical compositions and physiological activities of Doraji (Platycodon grandiflorum)
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Biological activity and heat t reatment p rocessing of f oods
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A Medicinal Phytology (The details)
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열처리에 따른 일반도라지와 으뜸도라지의 품질 특성'
의 유사주제(
) 논문