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Influence of Sprouted and Roasted Barley on Ochratoxin A Reduction in the Manufacturing Process of Roasted Barley Tea
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Type
Proceeding
Author
Jea Woo Kang (Korea University) Sung Min Cho (Korea University) Chan Hyuk Park (Korea University) Kyeong Ho Yoon (Korea University) Sung-Yong Hong (Korea University) Soo Hyun Chung (Korea University)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2016 KFN International Symposium and Annual Meeting [초록집]
Published
2016.10
Pages
381 - 381 (1page)

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Influence of Sprouted and Roasted Barley on Ochratoxin A Reduction in the Manufacturing Process of Roasted Barley Tea
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UCI(KEPA) : I410-ECN-0101-2017-594-002036600