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Changes in Quality Characteristics in the Normal and Etteum Doraji (Platycodon grandiflorum) by Heat Treatment

2018

Song, M.S., Chungbuk National University, Cheongju, Republic of Korea | Kim, M.Y., Chungbuk National University, Cheongju, Republic of Korea | Jang, G.Y., NIHHS, RDA, Wanju, Republic of Korea | Lee, Y.J., Chungbuk National University, Cheongju, Republic of Korea | Li Meishan, Chungbuk National University, Cheongju, Republic of Korea | Oh, H., Chungbuk National University, Cheongju, Republic of Korea | Lee, J., Chungbuk National University, Cheongju, Republic of Korea | Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea

AGROVOC Keywords

Bibliographic information
Journal of The Korean Society of Food Science and Nutrition
Volume 47 Issue 4 ISSN 1226-3311
Pagination
pp. 462-467
Other Subjects
Heating temperature; Crude saponin content; Antioxidant activity
Language
Korean
Note
Summary(En)
3 tables
2ill., 29 ref.
Type
Directory

2018-12-15
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