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NTIS 바로가기Journal of the convergence on culture technology : JCCT = 문화기술의 융합, v.8 no.6, 2022년, pp.413 - 419
이나겸 (장안대학교 건강과학부 식품영양학과)
The recent various ingredients are used in the food industry. Among them the results of moisture content, Hunter color system, and antioxidant activity by making a section different Jeolpyun from the general Chaenomeles sinensis Koehne and Chaenomeles sinensis Koehne powder, which have a bitter and ...
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