이화여자대학교 식품생명공학전공

대학원

주요논문

Cheigh, C. I., Yoo, S. Y., Ko, M. J., Chang, P. S., and Chung, M. S. Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols. Food Chem. In press.

  • 작성일 : 2015-01-19
  • 조회수 : 693
  • 작성자 : 식품공학과
Cheigh, C. I., Yoo, S. Y., Ko, M. J., Chang, P. S., and Chung, M. S. Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols. Food Chem. In press.