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Comparison of the Antioxidant Activities of Roasted and Explosive-Puffed Coffees
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Hyung Joo Suh | - |
| dc.date.accessioned | 2021-08-28T12:28:02Z | - |
| dc.date.available | 2021-08-28T12:28:02Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2016-11-01 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/26660 | - |
| dc.publisher | 한국식품영양과학회 | - |
| dc.title | Comparison of the Antioxidant Activities of Roasted and Explosive-Puffed Coffees | - |
| dc.title.alternative | Comparison of the Antioxidant Activities of Roasted and Explosive-Puffed Coffees | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Hyung Joo Suh | - |
| dc.identifier.bibliographicCitation | 2016 한국식품영양과학회 국제심포지움 | - |
| dc.relation.isPartOf | 2016 한국식품영양과학회 국제심포지움 | - |
| dc.relation.isPartOf | 2016 한국식품영양과학회 발표집 | - |
| dc.citation.title | 2016 한국식품영양과학회 국제심포지움 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferenceDate | 2016-10-31 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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