:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics and Antioxidant Activity of Puree Made with Plums Stored at Low Temperatures

Myeongbin Park, Samuel Park, Chaeeun Yeo, Keono Kim, Ik-Jo Chun, Young-Eun Cho, Jeehye Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.84-91

DOI:https://doi.org/10.7318/KJFC/2021.36.1.84
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Effect of Plums Produced in Gimcheon on Metabolism in Streptozotocin-induced Diabetic Rats

Ji-Woon Nam, Kwang-Ok Kim

Journal of The Korean Society of Food Culture :: Vol.33 No.3 pp.291-298

DOI:https://doi.org/10.7318/KJFC/2018.33.3.291
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