Thermal oxidative stability of corn oil in ultra-high temperature short-time processed seasoned laver.
- Published in:
- Food Science & Biotechnology, 2015, v. 24, n. 3, p. 947, doi. 10.1007/s10068-015-0122-z
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- Publication type:
- Article
Works by Lim, Ho-Jeong
Results: 3
1
2
Characterization of physicochemical and sensory attributes of a novel high-oleic peanut oil cultivar ( Arachis hypogaea ssp. Fastigiata L.).
- Published in:
- Applied Biological Chemistry, 2017, v. 60, n. 6, p. 653, doi. 10.1007/s13765-017-0324-6
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- Publication type:
- Article
3
Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot.
- Published in:
- Journal of Analytical Methods in Chemistry, 2015, v. 2015, p. 1, doi. 10.1155/2015/916346
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- Publication type:
- Article