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Effects of leek powder supplementation on the physicochemical properties, antioxidant activity, and oxidative stability of deep-fried doughnuts, a low-moisture food
저자
Son, D.; Lee, J.; Surh, J.
학술지명
Korean Journal of Food Science and Technology
출판/발행연도
2024
주제
학술지 영향력
[Korean Journal of Food Science and Technology]
- CiteScore
- 1.0
- KCI
- 0.93
- SJR
- 0.196
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