{"title":"添加姜黄,生姜,牛蒡对药果色度,坚固性及脂肪质氧化的影响","authors":"경애 이, 만희 백, 세훈 문","doi":"10.9724/kfcs.2022.38.4.235","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"18 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"강황, 생강, 우엉 첨가가 약과의 색도, 견고성 및 지방질 산화에 미치는 영향\",\"authors\":\"경애 이, 만희 백, 세훈 문\",\"doi\":\"10.9724/kfcs.2022.38.4.235\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17842,\"journal\":{\"name\":\"Korean Journal of Food and Cookery Science\",\"volume\":\"18 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-08-31\",\"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.2022.38.4.235\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2022.38.4.235","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}