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
收藏
页数：3
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