Effect of Cooking Process on the Antioxidant and Antimicrobial Activities of Bracken (Pteridium aquilinum Kuhn) - koreascholar

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Effect of Cooking Process on the Antioxidant and Antimicrobial Activities of Bracken (Pteridium aquilinum Kuhn)

Cho-Hee Park, Mi-Hwa Tae, Kyoung-Hee Kim, Hong-Sun Yook

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/376069

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한국식품영양학회 학술대회논문집

2014년 한국식품영양학회 하계학술대회 (2014.06)
p.137

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Hong-Sun Yook(Dept. of Food and Nutrition, Chungnam National University)
Kyoung-Hee Kim(Dept. of Food and Nutrition, Chungnam National University)
Mi-Hwa Tae(Dept. of Food and Nutrition, Chungnam National University)
Cho-Hee Park(Dept. of Food and Nutrition, Chungnam National University)

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