Heeyoon Shin, Jihwan Kim, Huijin Heo, Junsoo Lee, Younghwa Kim
{"title":"Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations","authors":"Heeyoon Shin, Jihwan Kim, Huijin Heo, Junsoo Lee, Younghwa Kim","doi":"10.3746/jkfn.2024.53.3.272","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17718,"journal":{"name":"Journal of The Korean Society of Food Science and Nutrition","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of The Korean Society of Food Science and Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/jkfn.2024.53.3.272","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}