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고압, 효소처리를 이용한 흑마늘의 제조 및 항산화능 비교검증
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Young Jun Kim | - |
| dc.date.accessioned | 2021-09-01T07:58:33Z | - |
| dc.date.available | 2021-09-01T07:58:33Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/63188 | - |
| dc.publisher | 한국식품영양학회 | - |
| dc.title | 고압, 효소처리를 이용한 흑마늘의 제조 및 항산화능 비교검증 | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Young Jun Kim | - |
| dc.identifier.bibliographicCitation | Annual Meeting of Korean Society of Food and Nutrition | - |
| dc.relation.isPartOf | Annual Meeting of Korean Society of Food and Nutrition | - |
| dc.citation.title | Annual Meeting of Korean Society of Food and Nutrition | - |
| dc.citation.conferenceDate | 2009-12-17 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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Collections - Graduate School > Department of Food and Biotechnology > 2. Conference Papers
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