Old Web
English
Sign In
Acemap
>
Paper
>
Antioxidant and Quality Characteristics of Raw Noodle added Kale(Brassica oleracea var. acephala) Powder
Antioxidant and Quality Characteristics of Raw Noodle added Kale(Brassica oleracea var. acephala) Powder
2018
Yi-Ji Jeong
Han Young-Sil
Keywords:
Brassica oleracea
quality characteristics
Food science
Antioxidant
Biology
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]