Open AccessAntioxidant Activities and Quality Characteristics of Gravy Sauce Added with Bokbunja (Rub coreanus Miquel), Mulberry and Blueberry
Author(s) -
Na Young Ha,
Nam-Geun Kim
Publication year - 2016
Publication title -
han-guk sikpum jori gwahakoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-1780
pISSN - 2287-1772
DOI - 10.9724/kfcs.2016.32.4.458
Subject(s) - antioxidant , food science , traditional medicine , chemistry , medicine , biochemistry