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Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils
Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils
Detailed Information
- Material Type
- 기사
- ISSN
- 15986195
- Author
- Jae-Hee Park
- Title/Author
- Green Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils / Jae-Hee Park ; Chang-Soon Kim
- Publish Info
- 서울 : KFN(한국식품영양과학회), 2002.
- Material Info
- pp. 255-260
- General Note
- 참고문헌 수록
- Added Entry-Personal Name
- Chang-Soon Kim
- Host Item Entry
- Nutraceuticals and Food : Vol. 7 No.3 (2002 September) 2002, 09
- Electronic Location and Access
- url
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60254946
MARC
008200320s2002 ulk aa eng■022 ▼a15986195
■1001 ▼aJae-Hee Park
■24510▼aGreen Tea Extract is an Effective Antioxidant for Retarding Rancidity of Yukwa (Rice Snacks) Fried in Soybean and Rice Bran Oils ▼dJae-Hee Park▼eChang-Soon Kim
■260 ▼a서울▼bKFN(한국식품영양과학회)▼c2002.
■300 ▼app. 255-260
■500 ▼a참고문헌 수록
■7001 ▼aChang-Soon Kim
■773 ▼tNutraceuticals and Food▼gVol. 7 No.3 (2002 September)▼d2002, 09
■856 ▼uhttp://www.pnfs.or.kr/
■SIS ▼aS018382▼b60068076▼h8▼s2▼fP
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