Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread-Reference-Cited by-同舟云学术

Effect of Sargassum fulvellum Extracts on Shelf-Life and Quality Improvement of Bread

Published:2011-06-25 Issue:6 Volume:40 Page:867-874
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Min-Ji,Song Eu-Jin,Kim Koth-Bong-Woo-Ri,Lee Chung-Jo,Jung Ji-Yeon,Kwak Ji-Hee,Choi Moon-Kyoung,Kim Dong-Hyun,SunWoo Chan,Choi Jung-Su,Choi Ho-Duk,Ahn Dong-Hyun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201119950681392.pdf

Reference36 articles.

1. Antimicrobial Activity of Green Tea against Putrefactive Microorganism in Steamed Bread

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