Changes in the Antioxidative and Antigenotoxic Effects After the Cooking Process of Sulgidduk Containing Pine Needle Juice (솔잎착즙액을 첨가한 설기떡의 가열조리에 따른 항산화 및 항유전독성 효능 검증)
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- Korean journal of food and cookery science
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- v.29 no.5
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- pp.453-462
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- 2013