{"title":"Antioxidant Activities and Quality Characteristics of Sulgidduk Added with Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.)","authors":"M. Kim, Myung‐Hyun Kim, Youngsil Han","doi":"10.9799/KSFAN.2021.34.1.114","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"25 1","pages":"114-122"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2021.34.1.114","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}