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생물공정시스템 연구실Bioprocess Systems Laboratory

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Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation

Home Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation

Home Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation

Ingredient-dependent water mobility and physicochemical properties of model tomato ketchup in relation to serum separation

저자

Choon-Gil Kang, Hyejeong Shin, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim

저널 정보

Food Science and Biotechnology

출간연도

2025

링크