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유산균 발효다시마(Saccharina japonica)를 첨가한 복분자 젤리의 이화학적 품질특성

Author
최지원, 이연지, 문수경, 김용태
Journal Title
한국수산과학회지
Publication Year
2022

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Quality Characteristics and Antioxidant Properties of Jelly Supplement with Sea Buckthorn (Hippophae rhamnoids L.) Fruit Powder

Kwon J.H.,Sim K.H. · 2022

Journal of the Korean Society of Food Science and Nutrition

자색 고구마 농축액을 첨가하여 제조한 젤리의 품질특성 및 항산화활성

최은진, 이준호 · 2013

한국식품과학회지

Quality and antioxidant properties of jelly incorporated with corn concentrate

Cha, M.J.; Lee, J.H. · 2018

Korean Journal of Food Preservation

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