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논문 상세

Comparative study on the bioactive compound contents and antioxidant activity of broccoli cooked with different methods

출판일
20240830
ISSN
(P)1738-7248 / (E)2287-7428
수록정보
권 4호 579 ~ 589쪽
식별자 정보
DOI10.11002/fsp.2024.31.4.579
KCIART003115431
이전

논문 저자

No 이름 이메일 기관
1 Eun-Sun Hwang - Major in Food & Nutrition, School of Wellness Industry Convergence, Hankyong National University
2 SiA Lee - Major in Food & Nutrition, School of Wellness Industry Convergence, Hankyong National University