Statistics
Publications
1
Citations
22
H-Index
1
Active since
2003
강창수 is an author specializing in food chemistry, fruit quality evaluation, and anthocyanin chemistry.
Publications per year
2003–2003
1
1
Stability of Anthocyanin Pigment Extracted from Mulberry Fruit
강창수, 마상조, 조원대 et al. · Journal of the Korean Society of Food Science and Nutrition · 2003 · 22 citations
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