Open AccessAntioxidant Activities of Seasoning Sauces Prepared with Crataegi fructus and the Quality Changes of Dakgalbi during Storage
Author(s) -
Sunghee Park,
김동호,
YoungAh Rha
Publication year - 2018
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2018.24.5.007
Subject(s) - seasoning , food science , quality (philosophy) , chemistry , antioxidant , biochemistry , raw material , organic chemistry , philosophy , epistemology