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physicochemical properties and radical scavenging activities of mulberry fermented vinegar
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김현영 | - |
| dc.contributor.author | 이아영 | - |
| dc.contributor.author | 방세인 | - |
| dc.contributor.author | 권근형 | - |
| dc.contributor.author | 조은주 | - |
| dc.contributor.author | 서원택 | - |
| dc.date.accessioned | 2023-08-04T07:48:47Z | - |
| dc.date.available | 2023-08-04T07:48:47Z | - |
| dc.date.issued | 2020-08-20 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60381 | - |
| dc.title | physicochemical properties and radical scavenging activities of mulberry fermented vinegar | - |
| dc.type | Conference | - |
| dc.citation.title | New Challenges in Smart Food-Tech | - |
| dc.citation.conferenceName | New Challenges in Smart Food-Tech | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 여수 디오션리조트 | - |
| dc.citation.conferenceDate | 2020-08-19 ~ 2020-08-21 | - |
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