The Development of New Functional Foods and Ingredients

被引：2

作者：

Lee, Jeung Hee ^{[1
]}

Kim, Mi Jeong ^{[2
,3
]}

Kim, Choon Young ^{[4
,5
]}

机构：

[1] Daegu Univ, Dept Food & Nutr, Gyongsan 38453, South Korea

[2] Changwon Natl Univ, Interdisciplinary Program Sr Human Ecol, Chang Won 51140, South Korea

[3] Changwon Natl Univ, Dept Food & Nutr, Chang Won 51140, South Korea

[4] Yeungnam Univ, Res Inst Human Ecol, Gyongsan 38541, South Korea

[5] Yeungnam Univ, Dept Food & Nutr, Gyongsan 38541, South Korea

来源：

FOODS | 2024年 / 13卷 / 19期

关键词：

D O I：

10.3390/foods13193038

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页数：3

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