Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Yu-Na Oh | - | Department of Animal Resources Science, Kongju National University |
| 2 | Hyung-Youn Choi | - | Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute |
| 3 | Yong-Bin Kim | - | Department of Animal Resources Science, Kongju National University |
| 4 | Seong-Geon Hong | - | Department of Animal Resources Science, Kongju National University |
| 5 | Hack-Youn Kim | - | Department of Animal Resources Science, Kongju National University |