Physicochemical Characteristics and Antioxidant Activities of Mulberries by Greenhouse and Open Field Cultivation in Maturation Degrees (시설 및 노지 재배한 오디의 숙기별 이화학적 품질 및 항산화 활성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.44 no.10
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- pp.1476-1483
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- 2015