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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.3, 2022년, pp.251 - 256
신경옥 (삼육대학교 식품영양학과) , 양명 (삼육대학교 식품생명산업학과) , 안수린 (삼육대학교 식품생명산업학과)
This study was conducted to determine whether Diospyros lotus L. fruit could be used as a natural functional food ingredient and whether its use should be increased. D. lotus fruit powder was found to have high acidity in the immature IDL stage and significantly higher sugar content in the mature MD...
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