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[Search Query: (is02:"2014")AND(is03:"2014")AND(st03:"SHSHCG")]

[Search Total : 2]

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학술지
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1 Kim SY, Lee YM, Kim JB, Park DS, Go JS, Kim HR(2014) Comparison of physicochemical properties and antioxidant activity between raw and heattreated vegetables. Korean J Community Living Sci 25(1), 5-18/   DOI View Article
2 Lee YJ (2010) The effects of Korean food globalization on foreigners' perception of wellbeing value and experience with Korean food. Korean J Food Culture 25: 487-498./ View Article
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