연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량

Title
연근, 김, 깻잎 부각의 산화방지 활성, 폴리페놀 화합물과 토코페롤 함량
Other Titles
In vitro antioxidative activity and polyphenol and tocopherol contents of bugak with lotus root, dried laver, or perilla leaf
Authors
최은옥
Keywords
bugak, antioxidative activity, lotus root, dried laver, perilla leaf
Issue Date
2014-12
Publisher
한국식품조리과학회지
Series/Report no.
한국식품조리과학회지 ; 30권 6호 pp 767~773
URI
http://dx.doi.org/10.9724/kfcs.2014.30.6.767
http://dspace.inha.ac.kr/handle/10505/39609
ISSN
2287-1780
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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