Quantitative Changes of Hydroxycinnamic Acid Derivatives and Anthocyanin in Corn (Zea mays L.) According to Cultivars and Heat Processes (옥수수의 품종별 및 가공별 Hydroxycinnamic Acid 유도체 및 Anthocyanin 색소의 함량 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.39 no.6
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- pp.843-852
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- 2010