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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 | 이아영 | - |
| dc.date.accessioned | 2023-08-04T08:47:17Z | - |
| dc.date.available | 2023-08-04T08:47:17Z | - |
| dc.date.issued | 2020-08-20 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/60515 | - |
| 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 | 2020 한국식품저장유통학회 41차 국제학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 여수 | - |
| dc.citation.conferenceDate | 2020-08-19 ~ 2020-08-21 | - |
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