{"title":"말토덱스트린으로 캡슐화한 안토시아닌 색소의 조리 중 안정성","authors":"준희 노, 말식 신","doi":"10.9724/kfcs.2023.39.2.73","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"36 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2023.39.2.73","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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