| 000 | 00996 a2200265 4500 | ||
|---|---|---|---|
| 005 | 20250516193427.0 | ||
| 264 | 0 | _c20140128 | |
| 008 | 201401s 0 0 eng d | ||
| 022 | _a2287-1098 | ||
| 024 | 7 |
_a10.3746/pnf.2012.17.2.152 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aKim, Seung Mi | |
| 245 | 0 | 0 |
_aPhysicochemical Characteristics and Antioxidant Capacity of Rice Cake (Sulgitteok) Supplemented with Lyophilized Sedum sarmentosum (Dolnamul) Powder. _h[electronic resource] |
| 260 |
_bPreventive nutrition and food science _cJun 2012 |
||
| 300 |
_a152-7 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 700 | 1 | _aLee, Myung Ho | |
| 700 | 1 | _aYang, Sun A | |
| 700 | 1 | _aChoi, Young Sim | |
| 700 | 1 | _aJegal, Sung A | |
| 700 | 1 | _aSung, Chang Keun | |
| 700 | 1 | _aMo, Eun Kyoung | |
| 773 | 0 |
_tPreventive nutrition and food science _gvol. 17 _gno. 2 _gp. 152-7 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.3746/pnf.2012.17.2.152 _zAvailable from publisher's website |
| 999 |
_c23492309 _d23492309 |
||