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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.53 no.3, 2021년, pp.231 - 238
팽휘진 (서울여자대학교 자연과학대학 식품응용시스템학부 식품영양학전공) , 고은미 (서울여자대학교 자연과학대학 식품응용시스템학부 식품영양학전공)
This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxi...
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