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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.29 no.2, 2022년, pp.222 - 232
Hwang, Eun-Sun , Shon, EunMyeong
The study was conducted to investigate quality characteristics and antioxidant activities of stick jelly prepared using 0, 25, 50, and 100% aronia juice instead of water. The moisture content of stick jelly was 81.88 to 88.22%, with the highest moisture content in jelly without the addition of aroni...
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