최성길 교수 연구실
article|
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인용수 2
·2024
Impact of Grinding Under Different Vacuum Levels on Browning, Antioxidant Activity, and Phenolic Compounds of Asian Pears (Pyrus pyrifolia Niitaka)
Kyo‐Yeon Lee, Ah‐Na Kim, Nair Chithra Harinarayanan, Wasif Ur Rahman, Chae-Eun Park, Hee-Su Yoon, J Kang, Sung‐Gil Choi
IF 5.8Food and Bioprocess Technology
키워드
BrowningAntioxidantChemistryFood sciencePEARGrindingCatechinBotanyPolyphenolBiochemistry