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pro vyhledávání: '"Na-Bi Park"'
Autor:
Na-Bi Park, Koth-Bong-Woo-Ri Kim, Dong-Hyun Ahn, Chung-Jo Lee, Eu-Jin Song, Ho-Duk Choi, Ji-Hee Kwak, So-Young Yoon, So-Jeong Lee, Ji-Yeon Jung, So-Young Lee, Ho-Dong Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 39:750-756
This study was performed to examine the shelf life and qualities of wet noodle with Morus alba L. root and Curcuma aromatica extracts (MCE) during storage at 4 o C. Lightness and redness of wet noodle were decreased with increasing amounts of MCE add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf0d8ed1de851c51ca1672e345054ea9
https://doi.org/10.3746/jkfn.2010.39.5.750
https://doi.org/10.3746/jkfn.2010.39.5.750
