Eunjin Kim, Soon-Yeon Jeong, S. Yun, Young-Soo Kim, B. Ji, H. Chun, Sooah Kim
{"title":"发酵莴苣提取物对韩国年糕中淀粉降解的影响","authors":"Eunjin Kim, Soon-Yeon Jeong, S. Yun, Young-Soo Kim, B. Ji, H. Chun, Sooah Kim","doi":"10.7841/ksbbj.2021.36.3.198","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17865,"journal":{"name":"KSBB Journal","volume":"29 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of Fermented Lettuce Extract on Starch Retrogradation in Korean Rice Cake, Garaetteok\",\"authors\":\"Eunjin Kim, Soon-Yeon Jeong, S. Yun, Young-Soo Kim, B. Ji, H. Chun, Sooah Kim\",\"doi\":\"10.7841/ksbbj.2021.36.3.198\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17865,\"journal\":{\"name\":\"KSBB Journal\",\"volume\":\"29 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-09-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"KSBB Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7841/ksbbj.2021.36.3.198\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"KSBB Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7841/ksbbj.2021.36.3.198","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}