Hyun-Ju Eom, Nu Ri Kwon, Y. Jeong, Hyang-Sik Yoon, In-Jae Kim
{"title":"Quality Characteristics of Balloon Flower Leaf Tea with Different Times of Roasting and Rubbing","authors":"Hyun-Ju Eom, Nu Ri Kwon, Y. Jeong, Hyang-Sik Yoon, In-Jae Kim","doi":"10.9799/KSFAN.2020.33.5.570","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"87 1","pages":"570-575"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2020.33.5.570","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}