Kyeong-Tae Kang, Young-Jun Jung, Seung-Ju Lee, Moo-Yeol Baik, Dae-Ok Kim
{"title":"胡枝子粉面抗氧化能力及品质特征","authors":"Kyeong-Tae Kang, Young-Jun Jung, Seung-Ju Lee, Moo-Yeol Baik, Dae-Ok Kim","doi":"10.9721/kjfst.2023.55.5.425","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":"7 ","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antioxidant capacity and quality characteristics of noodles with Lespedeza cuneata G. Don powder\",\"authors\":\"Kyeong-Tae Kang, Young-Jun Jung, Seung-Ju Lee, Moo-Yeol Baik, Dae-Ok Kim\",\"doi\":\"10.9721/kjfst.2023.55.5.425\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":\"7 \",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.5.425\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.5.425","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.