Enhances Antioxidant Effect of Purple Sweet Potato by Roasting

남상해

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Enhances Antioxidant Effect of Purple Sweet Potato by Roasting

Authors: 남상해

Issue Date: 1-Nov-2012

Publisher: 한국식품영양과학회

Citation: 2012 KFN International Symposium and Annual Meeting, pp.403

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/63581

Conference Name: 2012 KFN International Symposium and Annual Meeting

Place: KO
ICC Jeju, Korea

Conference Date: 2012-10-31

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Appears in Collections: 농업생명과학대학 > 식품공학부 > Conference Papers

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