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Effect of different cooking methods on the quality and antioxidant activity of black carrot during storageEffect of different cooking methods on the quality and antioxidant activity of black carrot during storage
- Alternative Title
- Effect of different cooking methods on the quality and antioxidant activity of black carrot during storage
- Authors
- Kim Young Soon
- Issue Date
- 1-11월-2018
- Publisher
- 한국식품영양과학회
- Citation
- 2018 KFN International Symposium and Annual Meeting, pp.43
- Conference Name
- 2018 KFN International Symposium and Annual Meeting
- Place
- KO
- Conference Date
- 2018-10-31
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