Evaluation of Red Pigment of Cockscomb Flower in Model Food System as a Natural Food Colorant
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee S. Y. | ko |
| dc.contributor.author | Shin Y. C. | ko |
| dc.contributor.author | Jo J. S. | ko |
| dc.contributor.author | Byun Si Myung | ko |
| dc.date.accessioned | 2013-02-25T08:11:38Z | - |
| dc.date.available | 2013-02-25T08:11:38Z | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.created | 2012-02-06 | - |
| dc.date.issued | 1986 | - |
| dc.identifier.citation | 한국식품과학회지, v.18, no.5, pp.388 - 392 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | http://hdl.handle.net/10203/60733 | - |
| dc.language | Korean | - |
| dc.publisher | 한국식품과학회 | - |
| dc.title | Evaluation of Red Pigment of Cockscomb Flower in Model Food System as a Natural Food Colorant | - |
| dc.type | Article | - |
| dc.type.rims | ART | - |
| dc.citation.volume | 18 | - |
| dc.citation.issue | 5 | - |
| dc.citation.beginningpage | 388 | - |
| dc.citation.endingpage | 392 | - |
| dc.citation.publicationname | 한국식품과학회지 | - |
| dc.contributor.nonIdAuthor | Lee S. Y. | - |
| dc.contributor.nonIdAuthor | Shin Y. C. | - |
| dc.contributor.nonIdAuthor | Jo J. S. | - |
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