Antioxidative Activity of Raw and Baked Purple-fleshed Korean Sweet Potato Cultivars - koreascholar

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Antioxidative Activity of Raw and Baked Purple-fleshed Korean Sweet Potato Cultivars

Chae Eun Lee, Junhee No, Jooree Lee, Mengyao Huang, Wook Kim, Malshick Shin

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/373015

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한국식생활문화학회학술대회 논문집

2018 춘계연합학술대회 -㈔한국식품조리과학회·㈔한국식생활문화학회·㈔동아시아식생활학회- (2018.06)
p.189

한국식생활문화학회 (The Korean Society Of Food Culture)

저자

Chae Eun Lee(Department of Food and Nutrition, Chonnam National University)
Junhee No(Department of Food and Nutrition, Chonnam National University)
Jooree Lee(Department of Food and Nutrition, Chonnam National University)
Mengyao Huang(Department of Food and Nutrition, Chonnam National University)
Wook Kim(Division of Biotechnology, Korea University)
Malshick Shin(Department of Food and Nutrition, Chonnam National University)

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