비타민나무 잎 분말 첨가 호밀쿠키의 품질 특성 및 항산화 활성 - 박민규(Min Gyu Park); 주신윤(Shin Youn Joo) (Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2021)
Keywords: 식품과학; SUP> ABTS< lt; sea buckthorn leaf; radical scavenging activity; rye cookie; reducing power; DPPH radical scavenging activity