학술논문

Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations

Document Type

Article

Author

Shin, H.; Kim, J.; Kim, Y.; Heo, H.; Lee, J.

Source

In: Journal of the Korean Society of Food Science and Nutrition. (Journal of the Korean Society of Food Science and Nutrition, March 2024, 53(3):272-280)

Subject

Language

English
Korean

ISSN

22885978
12263311

Online Access

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부산대학교 도서관

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