Evaluation of Quality Characteristics of Brassica campetris L. Treated with Environmentally-Friendly Red Clay-Processed Materials
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Seo, Yoojin
(Department of Food Science and Nutrition, Dankook University)
Yang, Inyong (Department of Food Science and Nutrition, Dankook University) Yoon, Sungjin (Department of Food Science and Biotechnology, Dongguk University) Kim, SungGun (Department of Food Science and Biotechnology, Dongguk University) Seo, Sooyoung (Department of Food and Nutrition, Kyung Hee University) Won, Chu In (Department of Food and Nutrition, Kyung Hee University) Cho, Wonwoo (Department of Biological and Environment Science, Dongguk University) Lee, Sora (Department of Biological and Environment Science, Dongguk University) Kang, Ho-Duck (Department of Biological and Environment Science, Dongguk University) Yoon, Moon-Young (Research Institute of Biotechnology, Dongguk University) Park, Jung-Keug (Research Institute of Biotechnology, Dongguk University) Yoo, Byoungseung (Department of Food Science and Biotechnology, Dongguk University) Chang, Yoonhyuk (Department of Food and Nutrition, Kyung Hee University) Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) |
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