Changes in Physicochemical Components of Stewed Pumpkin Juice with Ingredients(Ginger, Onion, Jujube, Boxthorn) during Storage (호박즙의 부재료(생강, 양파, 대추, 구기자) 첨가에 따른 저장 중의 이화학적 성분변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.27 no.6
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- pp.1027-1033
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- 1998