In:
Journal of the Korean Society of Food Science and Nutrition, The Korean Society of Food Science and Nutrition, Vol. 49, No. 6 ( 2020-06-30), p. 638-645
Type of Medium:
Online Resource
ISSN:
1226-3311
,
2288-5978
Uniform Title:
유도인자 처리가 품종별 발아현미의 항산화 성분 및 활성에 미치는 영향
DOI:
10.3746/jkfn.2020.49.6.638
Language:
English
Publisher:
The Korean Society of Food Science and Nutrition
Publication Date:
2020
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