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Author: Sang-Won Choi
1 Articles are founded.
Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods
가공방법에 따른 뽕잎차의 기능성성분 및 관능특성 평가
가공방법에 따른 뽕잎차의 기능성성분 및 관능특성 평가
Korean J Food Preserv 2019;26(1):59-67.
https://doi.org/10.11002/kjfp.2019.26.1.59
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https://doi.org/10.11002/kjfp.2019.26.1.59
