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Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai), Food Chemistry, 2019: Effect of different cooking methods on the content and bioaccessibility of iodine components in abalone (Haliotis discus hannai), Food Chemistry, 2019, v. 301, 125197

다음글	Preparation of novel seaweed nanocomposite film from brown seaweeds Laminaria japonica and Sargassum natans, Food Hydrocolloids, 2020, v.105, 105744
이전글	Investigation of the moisture-induced caking behavior with various dietary salts, Journal of Food Engineering, 2019, v241, 67-74