| Original language | Korean |
|---|---|
| Pages (from-to) | 356 |
| Journal | 한국식품조리과학회지 |
| Volume | 38 |
| DOIs | |
| State | Published - 2022 |
유색 보리의 영양성분 및 발효 특성
Research output: Contribution to journal › Article › peer-review
Research output: Contribution to journal › Article › peer-review
| Original language | Korean |
|---|---|
| Pages (from-to) | 356 |
| Journal | 한국식품조리과학회지 |
| Volume | 38 |
| DOIs | |
| State | Published - 2022 |