Open AccessThe Total Phenolic Contents of Korean Sweet Potatoes According to Physical Characteristics and Cooking Methods
Author(s) -
정중근,
임효원
Publication year - 2012
Publication title -
foodservice industry journal
Language(s) - English
Resource type - Journals
eISSN - 2092-1217
pISSN - 1738-8244
DOI - 10.22509/kfsa.2012.8.1.003
Subject(s) - cooking methods , food science , chemistry
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