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Author: Mun-Gyeong Cho

1 Articles are founded.

Quality characteristics of soft persimmon spread prepared with different functional saccharides
기능성 당 종류에 따른 홍시 스프레드의 품질 특성
Korean J. Food Preserv. 2021;28(2):209-217.
https://doi.org/10.11002/kjfp.2021.28.2.209
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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