Analysis of Active Components Contents of Red Yeast Rice Produced by Germinated Brown Rice Using Normal and Processing Rice Cultivars - koreascholar

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Analysis of Active Components Contents of Red Yeast Rice Produced by Germinated Brown Rice Using Normal and Processing Rice Cultivars

Hyun Ah Oh, Min Young Kim, Yoon Jeong Lee, Myeong Seob Song, Heon Sang Jeong

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375208

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한국식품영양학회 학술대회논문집

2018년 한국식품영양학회 동계학술대회 (2018.12)
p.122

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Hyun Ah Oh(Food Science and Biotechnology, Chungbuk National University)
Min Young Kim(Food Science and Biotechnology, Chungbuk National University)
Yoon Jeong Lee(Food Science and Biotechnology, Chungbuk National University)
Myeong Seob Song(Food Science and Biotechnology, Chungbuk National University)
Heon Sang Jeong(Food Science and Biotechnology, Chungbuk National University)

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