토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화

Title
토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화
Other Titles
Toasting Effects on the Lipid Oxidation, Antioxidants, and Pigments of Dried Laver (Porphyra spp.)
Authors
최은옥
Keywords
dried laver, toasting, lipid oxidation, antioxidant, pigment
Issue Date
2014-12
Publisher
한국식품과학회지
Series/Report no.
한국식품과학학회지 ; 46권 6호 pp 677~681
URI
http://dx.doi.org/10.9721/KJFST.2014.46.6.677
http://dspace.inha.ac.kr/handle/10505/39610
ISSN
0367-6293
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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