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

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Qi-Flavor Theory’ Meaning, Nutrient Content and Anti-Oxidative Activity of Oriental Medicinal Materials with Clear Heat Effect

Sung-Hye Park

Journal of The Korean Society of Food Culture :: Vol.31 No.1 pp.42-50

DOI:https://doi.org/10.7318/KJFC/2016.31.1.042
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Perception of Yaksun in the Seoul, Gyeonggi, and Chungbuk Areas

Soojin Park^2*, Woen-Sun Shin, Seungyuan Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.339-347

DOI:https://doi.org/10.7318/KJFC/2013.28.4.339
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