Work

Physicochemical and Antioxidative Properties of Sponge Cake with Added Melissa officinalis

Year: 2019

Type: article

Source: Journal of the Korean Society of Food Culture

DOI: 10.7318/kjfc/2019.34.6.793

Authors: Eunkyung Kim, Nam-E Kang, Yein Park, Haeyoung Kim

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: diamond

OpenAlex ID: W3000333399

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