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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Chocolate science and technology
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Chocolate science and technology
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Processing and impact on active components in food
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Measurement of antioxidant activity and capacity : recent trends and applications
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Bioactive molecules in food
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Chocolate, fast foods, and sweeteners : consumption and health
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Food flavorings
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Fruit and cereal bioactives : sources, chemistry, and applications
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Teas, cocoa and coffee : plant secondary metabolites and health
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Natural Food Colorants : science and technology
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Tea and tea products : chemistry and health-promoting properties
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Shelf life studies of foods and beverages : chemical, biological,, physical and nutritional aspects
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Dried fruits : phytochemicals and health applications
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Nutraceutical beverages : chemistry, nutrition, and health
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Fruit flavors : biogenesis,characterization,and authentication
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Principles of cereal science and technology
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Fruit flavors : biogenesis, characterization, and authentication
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Food antioxidants
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Spices : flavor chemistry and antioxidant properties
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Sensory properties of foods
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