Determination of the Pantothenic Acid and Pyridoxine Contents in Seasoning Products-Reference-Cited by-同舟云学术

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Determination of the Pantothenic Acid and Pyridoxine Contents in Seasoning Products

Published:2023-07-31 Issue:7 Volume:52 Page:708-715
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Shin Yubin¹^ORCID,Choung Myoung-Gun¹^ORCID

Affiliation:

1. Department of Bio-Functional Material, Kangwon National University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-07-708.pdf

Reference40 articles.

1. aT. The current state of the processed food in subdivision market 2021－Sauce. Report of Ministry of Agriculture, Food and Rural Affairs (MAFRA). Korea Agro-Fisheries & Food Trade Corporation. 2021a. p 3-10.

2. aT. The current state of the processed food in subdivision market 2021－Soybean paste. Report of MAFRA. Korea Agro-Fisheries & Food Trade Corporation. 2021b. p 5-12.

3. aTFIS. Industry statistics. 2020 [cited 2023 Feb 21]. aT Food Information Statistics System. Available from: https://www.atfis.or.kr/home/food/stats/IN.do?fdstId=79

4. Condiments and Sauces

5. Development of Bulgogi Sauce added with the Concentrateof Jujube Flesh Left around Seed

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