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Adding Steamed and Dried Deodeok(Codonopsis lanceolate) to Makgeolli, Comparative Impact on Quality and Antioxidant Properties of Makgeolli
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이현규 | - |
| dc.date.accessioned | 2021-08-02T13:34:55Z | - |
| dc.date.available | 2021-08-02T13:34:55Z | - |
| dc.date.issued | 2019-05-31 | - |
| dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/17630 | - |
| dc.title | Adding Steamed and Dried Deodeok(Codonopsis lanceolate) to Makgeolli, Comparative Impact on Quality and Antioxidant Properties of Makgeolli | - |
| dc.type | Conference | - |
| dc.citation.conferenceName | 2019년 춘계연합학술대회 | - |
| dc.citation.conferencePlace | 한양대학교 HIT 612호 대회의실 | - |
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Lee, Hyeon Gyu
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)