{"title":"火苗的加入提高了蒸年糕的抗氧化性和品质特性","authors":"S. Kim, O. Bin, Phyrim Lee, Y. S. Kim","doi":"10.23751/PN.V21I2.7665","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":20600,"journal":{"name":"Progress in Nutrition","volume":"21 1","pages":"430-439"},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Addition of firik improves the antioxidant and quality characteristics of steamed rice cake (Sulgidduk)\",\"authors\":\"S. Kim, O. Bin, Phyrim Lee, Y. S. Kim\",\"doi\":\"10.23751/PN.V21I2.7665\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":20600,\"journal\":{\"name\":\"Progress in Nutrition\",\"volume\":\"21 1\",\"pages\":\"430-439\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Progress in Nutrition\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.23751/PN.V21I2.7665\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Progress in Nutrition","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.23751/PN.V21I2.7665","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
Progress in Nutrition was founded in 1999 as an independent magazine, a multidisciplinary approach, dedicated to issues of nutrition and metabolism.