Open AccessQuality and Antioxidant Properties of the Jellyaccording to Different Addition Ratios ofIndian Spinach Fruit Juice Solution
Author(s) -
문정희,
홍기운,
강병남,
박기봉
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.5.008
Subject(s) - spinach , food science , fruit juice , quality (philosophy) , chemistry , antioxidant , biochemistry , physics , quantum mechanics