국가 R&D 논문 조회
| 논문명 | Comparison of Antioxidant Activities of Three Different Fleshed Color Sweet Potatoes After Frying | ||
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| 학술지 | 한국식품조리과학회지 | ISSN | 2287-1780 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-00110173445 |
| 초록 | To evaluate antioxidant activities of sweet potato (SP) chips which substituted for potato chips, total phenolic compound and flavonoid contents, and reducing power of SP chip powders were analyzed. K... | ||