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Author: Suji Kang

1 Articles are founded.

Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화
Korean J Food Preserv 2015;22(2):182-189.
https://doi.org/10.11002/kjfp.2015.22.2.182
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485





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