Open AccessAntioxidant Activities of Seasoning Sauces Prepared with Crataegi fructus and the Quality Changes of Dakgalbi during Storage
Author(s) -
박성진,
YoungAh Rha,
김동호
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
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