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볶은 옻씨를 첨가한 차 음료의 품질특성 및 저장 중 산화방지 활성의 변화량 측정

by 진희연(Hee-Yeon Jin), 문혜정(Hye-Jung Moon), 김수환(Su-Hwan Kim), 이상천(Sang-Cheon Lee), 허창기(Chang-Ki Huh)
Published in Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology (01.06.2017)

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