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KMID : 0380620050370050783
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 5 p.783 ~ p.788
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Engineering/Processing/Sensory Evaluation : Studies On the Major Components and Antioxidative Properties of Whole Fruit Powder and Juice Prepared from Premature Mandarin Orange
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강영주/Kang YJ
양민호/고원준/박승림/이봉규/Yang MH/Ko WJ/Park SR/Lee BG
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Abstract
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KEYWORD
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premature mandarin, whole mandarin podwer, dietary fiber, flavonoid, antioxidative property
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Listed journal information
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