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2. p. 15 The Flavor Characteristics of Rice Makgeolli and Wheat Flour Makgeolli by Heat Treatment
Jeong-Sil Choi, You-Deok Park, Hyeon-Soo Kim, Seok-Tae Jeong
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.15 |
5. p. 40 Correlation between Antioxidant Compounds and Activities of ‘ Hibiscus sabdariffa ’ Teas from Different Origins
Hyeongyeol Yun, Sujin Lim, Hyunjeong Park, Youngjae Shin
DOI: https://doi.org/10.17495/easdl.2018.2.28.1.40 |
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