大黄茎汁果冻的品质特征

{"title":"大黄茎汁果冻的品质特征","authors":"Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil","doi":"10.9799/KSFAN.2020.33.1.049","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":22731,"journal":{"name":"The Korean Journal of Food And Nutrition","volume":"104 1","pages":"49-57"},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Quality Characteristics of Jelly with Rhubarb (Rheum rhaponticum) Stem Juice\",\"authors\":\"Mun-Suk Ha, J. Kim, Young Ju Lee, C. Sil\",\"doi\":\"10.9799/KSFAN.2020.33.1.049\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":22731,\"journal\":{\"name\":\"The Korean Journal of Food And Nutrition\",\"volume\":\"104 1\",\"pages\":\"49-57\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Korean Journal of Food And Nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9799/KSFAN.2020.33.1.049\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Korean Journal of Food And Nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9799/KSFAN.2020.33.1.049","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}