|
KMID : 1011620020180060603
|
|
Korean Journal of Food and Cookey Science
2002 Volume.18 No. 6 p.603 ~ p.612
|
|
|
A study on the relations between the color intensity and the antioxidant activity of caramelization products
|
|
Shin Min-Ja
Yoon Hye-Hyun
Ahn Myung-Soo
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|