Korean Journal of Food and Cookery Science

10.9724/kfcs.2020.36.1.50

Quality Characteristics and Antioxidant Activities of Sulgidduk Added with Lactuca sativa

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Citation
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    Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment / 2021 / Korean Journal of Food Preservation / vol.28, no.3, pp.356 /

    10.11002/kjfp.2021.28.3.356

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    Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage / 2020 / Korean Journal of Food Preservation / vol.27, no.5, pp.523 /

    10.11002/kjfp.2020.27.5.523

  • 3

    Quality Characteristics of Sulgidduk Added with Lactuca sativa during Storage / 2020 / Journal of the East Asian Society of Dietary Life / vol.30, no.2, pp.90 /

    10.17495/easdl.2020.4.30.2.90

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