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Quality Characteristics of Tomato Packaged with Functional Film Applied to Essential Oil of Artemisia Princeps Pampanini

Hae Lin You, Min-Sun Chang, Gun-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.766-772

DOI:https://doi.org/10.7318/KJFC/2015.30.6.766
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Physicochemical Properties and Antioxidant Activity of Commercial Tomato Ketchup

Hai-Jung Chung

Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.790-796

DOI:https://doi.org/10.7318/KJFC/2015.30.6.790
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Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines

Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Dong-Hwan Kim, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.29 No.3 pp.278-285

DOI:https://doi.org/10.7318/KJFC/2014.29.3.278
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