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Author: Hee-Jeong Choi

1 Articles are founded.

Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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