글번호
55769047
일 자
22.04.22
조회수
149
글쓴이
식품생명공학과
Investigation of the moisture-induced caking behavior with various dietary salts, Journal of Food Engineering, 2019, v241, 67-74

Investigation of the moisture-induced caking behavior with various dietary salts, Journal of Food Engineering, 2019, v241, 67-74

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다음글 Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai), Food Chemistry, 2019
이전글 Speciation of Bio‐Available Iodine in Abalone (Haliotis discus hannai) by High‐Performance Liquid Chromatography Hyphenated with Inductively Coupled P