Antioxidant Activity and Flavonoid Contents of Blackcurrant (Ribes nigrum L.) Musts during Fermentation - koreascholar

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Antioxidant Activity and Flavonoid Contents of Blackcurrant (Ribes nigrum L.) Musts during Fermentation

Yong Gi Jo, Kap Seong Choi

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/375263

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한국식품영양학회 학술대회논문집

2018년 한국식품영양학회 동계학술대회 (2018.12)
p.177

한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Yong Gi Jo(Dept. of Food Science and Technology, Sunchon National University)
Kap Seong Choi(Dept. of Food Science and Technology, Sunchon National University)

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