Optimization of Preparation Conditions of Houttuynia cordata Beverage Containing Saururus chinensis and Polygonatum odoratum by Sensory Evaluation and Response Surface Methodology (관능 평가 및 반응 표면 분석에 의한 삼백초와 둥굴레 가미 어성초 음료의 제조 조건 최적화)
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- Journal of the East Asian Society of Dietary Life
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- v.18 no.6
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- pp.1072-1080
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- 2008